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Book Description
This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.Quick-to-the-table, delicious recipes to satisfy any culinary whim any time of the day.
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Semi-Homemade Cooking
Authors: Sandra Lee
Date: September 2005
ISBN: 0696226855
Publisher: Meredith Books
Paperback
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Serves 4
1 1/2 pounds refrigerated boneless turkey cutlets, The Turkey Store®
Salt and pepper
1/3 cup all-purpose flour, Pillsbury®
1 egg, beaten to blend
2 tablespoons fresh lemon juice, or ReaLemon®
1 cup Italian style bread crumbs, Progresso®
2 tablespoons finely chopped onion
1/3 cup vegetable oil, Wesson®
Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper. 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. Heat oil in a large skillet over medium high heat.
Working in batches, dip cutlets into flour, then egg, and then bread crumbs. Place cutlets in hot oil and cook until brown, about 3 minutes per side.
Wine: Chateau St Michelle® Chardonnoy
More From This Book:
Lemon Turkey Cutlets
Ravioli Stroganoff
Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes
Healthy Onion Rings
Malibu® Rum Cake
