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1995-09-27
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From: Mr CD Reed <reedcd@sun1.bham.ac.uk>
Newsgroups: rec.food.recipes
Subject: Turkey Fillets In Parmesan Crust With Lemon And Caper Sauce.
Message-ID: <2vrrfa$14a@sun4.bham.ac.uk>
Date: Tue, 12 Jul 1994 12:18:07 -0400 (EDT)
References: <2v5lcu$d4e@crl.crl.com>
Organization: The University of Birmingham, UK.
This recipe doesn't really have lemon as a main ingredient, but the lemon
flavour can be very strong, and varied to your liking. When I first saw this
recipe it was for lamb, but I find it works very well with poultry instead.
You will need:-
4 turkey breast fillets
3/4 cup stale breadcrumbs
1/4 grated parmesan cheese
1 egg beaten
oil for frying
For the sauce:-
60g butter
2 tablespoons fresh lemon juice
two tablespoons drained capers.
Mix the breadcrumbs and the parmesan in a bowl. Pat dry the turkey fillets,
and dip in the beaten egg. Coat the fillets with the breadcrumbs and
cheese mixture, pressing the crumbs firmly. Heat some oil in a frying pan
and fry the fillets until cooked through and tender. Keep warm.
In a clean pan, melt the butter. Add the lemon juice and capers and heat
through, but do not allow to boil. Pour the sauce over the fillets.
I find that this dish is best served with quite a simple salad and boiled
new potatoes tossed in a little butter with fresh chives.