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Name: Turkey with Lemon and Capers
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Dry white wine; Egg wash made from; 4 tb -water; 4 c Fresh bread crumbs; 1 Lemon juice of; 1/2 c Flour; Salt and pepper to taste; 2 tb Chopped parsley; 8 tb Peanut or olive oil; 6 -(up to); 3 tb Drained capers; chopped; 1 Lemon; sliced thin for; 2 Eggs whipped with:; 8 sl Boneless turkey breast

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INGREDIENTS

1/2 c Dry white wine
Egg wash made from
4 tb -water
4 c Fresh bread crumbs
1 Lemon ; juice of
1/2 c Flour
Salt and pepper to taste
2 tb Chopped parsley
8 tb Peanut or olive oil
6 -(up to)
3 tb Drained capers; chopped
1 Lemon; sliced thin for
2 Eggs whipped with:
8 sl Boneless turkey breast

INSTRUCTIONS

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. Dont 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. Thats enough! From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Turkey with Lemon and Capers

1/2 c Dry white wine
 Egg wash made from
4 tb -water
4 c Fresh bread crumbs
1 Lemon juice of
1/2 c Flour
 Salt and pepper to taste
2 tb Chopped parsley
8 tb Peanut or olive oil
6 -(up to)
3 tb Drained capers; chopped
1 Lemon; sliced thin for
2 Eggs whipped with:
8 sl Boneless turkey breast

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. Dont 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. Thats enough!    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 8 Servings

Calories: 467
Calories from Fat: 53 (11%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 812.1mg		28 %
Potassium 254.4mg		7 %
Total Carbohydrate 86.6g		25 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 80.7g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 467

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