Turkey with lemon and capers

8 Servings

Ingredients

Quantity Ingredient
8 slices Boneless turkey breast
Salt & pepper to taste
½ cup Flour
Egg wash made from
2 Eggs whipped with: water
4 cups Fresh bread crumbs (up to)
8 tablespoons Peanut or olive oil
½ cup Dry white wine
3 tablespoons Drained capers; chopped
1 Lemon; juice of
2 tablespoons Chopped parsley
1 Lemon; sliced thin for garnish

Directions

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, .

Related recipes