Golden Turkey Breast Parmigiana

Recipe Ingredients

2 lbs	908g / 32oz	Turkey breast
3 tablespoons	45ml	Lemon juice
1/3 cup	78ml	Olive oil
1/4 tablespoon	3.8ml	Salt
1/4 tablespoon	3.8ml	White pepper
1/3 cup	20g / 0.7oz	Flour
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
6 tablespoons	90ml	Butter
		Lemon wedges

Recipe Instructions

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 250F oven while cooking remainder. When cooked, serve at once with lemon.

Recipe By: the California Culinary Academy

Source:
Mary Abbott Hess, Anne Elise Hunt, and Barbara Motenko Stone

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.