1 1/2 lbs refrigerated boneless curkey cutlets
salt and pepper
1/3 cup all purpose flour
1 egg lightly beaten
2 tbs lemon juice
1 cup italian style bread crumbs
2 tbs finely chopped onion
1/3 cup vegetable oil
1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper.
2. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion.
3. Heat oil in a large skillet over medium-high heat. Working in batches, dip cutlets into flour, then egg mixture, and then bread crumb mixture. Place cutlets in hot oil and cook until brown, about 3 mintues on each side.
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2 comments:
im a vegetarian, so can't really comment on this recipe...loved the caramel popcorn and the molasses pecan pie recipes! will try them out and let you know...will keep visiting your blog as well!! there are sooo many recipes here!! :)
Oooo, that sounds good. I do a lovely lemon marinated chicken on the grill, but this would be fun for the wee ones when I can't get outside due to the weather. Onion in the breadcrumb mixture -- nifty idea.
And thank you so much for visiting me yesterday on my SITS day! It was so much fun, and I loved seeing all the comments everyone left. I hope you enjoyed your stay and that you come back to visit again soon!
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