Piccata
Piccata (Veal, Turkey or Chicken)
Posted by artsycook at recipegoldmine
com
4 cutlets of the meats above
1 large egg
1 tablespoon milk
2 cups breadcrumbs (regular or seasoned)
Margarine or butter
2 medium lemons
1 envelope chicken bouillon or
1 tablespoon chicken stock mix
1/2 teaspoon salt
Dash of pepper
Pound out meat between wax paper to 1/4-inch thickness
In a small bowl, combine egg and milk
Place bread crumbs in another small bowl
Dip meat in egg mixture and coat with breadcrumbs
Melt 2 tablespoons margarine in a skillet, over medium/high heat
Lightly brown cutlets on both sides, adding more butter or margarine as you go, and remove to a plate
Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock mix, salt, and pepper to the drippings
Return cutlets and top with thinly sliced lemons
Cover and simmer for 10 to 15 minutes
Serve with lemon slices, pouring any leftover liquid on top
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