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
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|Serving Size: 1 Serving (144g)
|Recipe Makes: 8 Servings
|Calories from Fat: 53 (11%)
|Amt Per Serving
|Total Fat 5.9g
|Saturated Fat 1.3g
|Monounsaturated Fat 1.1g
|Polyunsanturated Fat 2.3g
|Total Carbohydrate 86.6g
|Dietary Fiber 5.8g
|Sugars, other 80.7g
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Calories per serving: 467
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