Golden turkey breast parmigiana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Turkey breast |
| 3 | tablespoons | Lemon juice |
| ⅓ | cup | Olive oil |
| ¼ | tablespoon | Salt |
| ¼ | tablespoon | White pepper |
| ⅓ | cup | Flour |
| ⅓ | cup | Parmesan cheese -- grated |
| 6 | tablespoons | Butter |
| Lemon wedges | ||
Directions
1. Bone and skin turkey breast. Place on a cutting board, smooth side up.
Cut meat across the grain into large slices about ½ 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 ¼-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