TURKEY: This is a good recipe to use in cooking turkey breast meat.

TURKEY MILANESE:



4-5 lbs. turkey breasts, skinned and de-boned

¼ cup each olive oil & lemon juice

2 cloves garlic, crushed

3 eggs

oil + butter for browning

3 cups bread crumbs

1½ tbsp. each chopped oregano & basil

salt and pepper

1 cup grated Parmesan cheese

all purpose flour for dredging

lemon wedges for garnish



Slice turkey breasts into twelve ¾-inch fillets, each weighing about 3 oz. Reserve any remaining meat for another use. Slit each slice horizontally without cutting all the way through to butterfly the piece of meat. Put slices between sheets of waxed paper and flatten slightly with a meat mallet. Sprinkle meat with salt and pepper to taste.

Mix well together salt and pepper to taste, olive oil, lemon juice and garlic and pour mixture over turkey slices in a large glass dish. Marinate, covered, in refrigerator for 2 hours, turning over occasionally.

Crack eggs into a shallow dish and beat with a fork. Mix together breadcrumbs, grated cheese, herbs and seasoning to taste and place this mixture into another shallow dish. Dredge each turkey piece with flour first, then coat with the egg, and roll in the bread crumb mixture. Place pieces on a baking sheet and chill for 1 hour.

In a heavy non-stick skillet over medium-high heat, cook each batch of fillets in 1 tbsp oil and 1 tbsp. butter, for 2 minutes on each side, or until golden and crisp. Repeat browning the remaining fillets, adding more butter and oil to pan when necessary. Serve with lemon wedges.