| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | American | Poultry | 8 | Servings |
INGREDIENTS
| 8 | sl | Boneless turkey breast |
| Salt & pepper to taste | ||
| 1/2 | c | Flour |
| Egg wash made from | ||
| 2 | Eggs whipped with: water | |
| 4 | c | Fresh bread crumbs (up to) |
| 8 | tb | Peanut or olive oil |
| 1/2 | c | Dry white wine |
| 3 | tb | Drained capers; chopped |
| 1 | Lemon; juice of | |
| 2 | tb | Chopped parsley |
| 1 | Lemon; sliced thin for garnish |
INSTRUCTIONS
This is very much like my recipe in an earlier book for Chicken Piccata, but in this case I use sliced turkey breast. It is now readily available in most supermarkets, and since it is low in fat and there is no waste, I recommend it for regular eating. Don't overcook this and you will be very pleased with the results. Using a wooden or metal meat pounder, pound the meat a bit between a heavy plastic sheet until the slices are about double their former size. Salt and pepper each, and dust with a bit of the flour. Dip into the egg wash and then into the crumbs, which have been placed on a plate. Fry two pieces at a time in a bit of the oil. Cook only 2 or 3 minutes on each side, as you want them lightly browned, not dry. Remove and keep warm on a platter. Deglaze the pan with the wine. Add the capers and lemon juice, and reduce for a minute. Pour over the turkey and garnish with the parsley and lemon slices. For a special addition, try adding some crushed garlic to the pan just before you deglaze it. Delicious! Since this is a quick one, I would serve it with a nice green salad, rolls, and a dry white wine. That's enough! From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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