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Piccata (Veal, Turkey or Chicken)

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  • 4 veal, turkey or chicken cutlets
  • 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


  1. Pound out meat between wax paper to 1/4-inch thickness.
  2. In a small bowl, combine egg and milk.
  3. Place bread crumbs in another small bowl. Dip meat into egg mixture and coat with breadcrumbs.
  4. 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.
  5. 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.
  6. Serve with lemon slices, pouring any leftover liquid on top.

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