Golden Turkey Breast Parmigiana
poultry
2 lb turkey breast
3 tablespoon lemon juice
1/3 cup olive oil
1/4 tablespoon salt
1/4 tablespoon white pepper
1/3 cup flour
1/3 cup parmesan cheese -- grated
6 tablespoon butter
1 lemon wedges
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
Yield: 4 servings
