| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 4 | Servings | |
INGREDIENTS
| 2 | lb | Turkey breast |
| 3 | tb | Lemon juice |
| 1/3 | c | Olive oil |
| 1/4 | tb | Salt |
| 1/4 | tb | White pepper |
| 1/3 | c | Flour |
| 1/3 | c | Parmesan cheese — grated |
| 6 | tb | Butter |
| Lemon wedges |
INSTRUCTIONS
1. Bone and skin turkey breast. Place on a cutting board, smooth side up. Cut meat across the grain into large slices about 1/2 inch thick. Place turkey pieces, one at a time, between two sheets of waxed paper; pound each with flat side of a meat mallet to about 1/4-inch thickness. 2. Beat, or shake together lemon juice, oil, salt, and pepper until well combined. Pour over pounded turkey in a shallow dish; cover and refrigerate for about 1 hour. Drain turkey. 3. Coat turkey pieces generously with mixture of flour and cheese. In a large frying pan heat 4 tablespoons of the butter. Quickly saute turkey slices, 4 or 5 at a time, until lightly browned on each side, 3 to 5 minutes for each side, adding more butter as needed. Keep cooked turkey warm in a 250° F oven while cooking remainder. When cooked, serve at once with lemon. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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