Turkey Piccata with Mushrooms
"Goes well with nearly any rice or potato side dish, and a small tomato-and-vinaigrette salad." Recipe submitted by Barbara.
2 1/2 pound skinless turkey breast - divided into 6 portions
4 large eggs
1/4 cup fresh Parmesan cheese, grated
2 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
2 cups fresh mushrooms, sliced
1/3 cup vegetable oil
1/3 cup all-purpose flour
1/2 cup fresh parsley, chopped
- In a small, shallow bowl, whisk together eggs and Parmesan cheese.
- Heat the butter or margarine in a sauté pan over medium heat. Sauté onion and garlic in the melted butter or margarine for about 2 to 3 minutes, just until soft. Add the sliced mushrooms and sauté until well cooked. Remove the mushroom mixture from the sauté pan and keep warm in a covered bowl.
- Add the vegetable oil to the same sauté pan, and heat slightly over medium heat. Dip the turkey portions in the flour, then into the egg and Parmesan cheese mixture. Place the turkey in the sauté pan and fry slowly for about 3 minutes, making sure to turn once. Continue to cook the turkey slowly in the sauté pan until cooked through. Then place on individual serving plates and cover each portion with some of the warm, sautéed mushroom mixture.
- Sprinkle the top with chopped parsley and serve.
Makes 6 servings.