Title: Turkey with Lemon and Capers
Categories: Poultry
Yield: 8 Servings

8 sl Boneless turkey breast
Salt & pepper to taste
1/2 c Flour
Egg wash made from
2 Eggs whipped with:
4 tb -water
4 c Fresh bread crumbs
6 -(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

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 . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.