In a small shallow bowl, whisk together eggs and Parmesan cheese. Heat the butter/margarine 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 in the same sauté pan and heat slightly over medium heat. Divide the turkey meat into six portions and dip each portion into the flour, then into the egg and cheese mixture. Place the turkey in the suate pan and fry slowly for about 3 minutes turning once. Continue to cook the turkey slowly in the sauté pan until cooked through.
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 with rice or potatoes.
Ingredients
-
2 1/2 pounds skinless turkey breast
-
4 eggs (large)
-
1/4 cup grated Parmesan cheese
-
2 tablespoons butter or margarine
-
1 onion, chopped (medium)
-
2 cloves garlic, minced
-
2 cups sliced fresh mushrooms
-
1/3 cup vegetable oil
-
1/3 cup flour
-
1/2 cup chopped parsley
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
