Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

James's Parmesan Breast

2 lb Turkey breast
3 tbl Lemon juice
1/3 cup Olive oil
1/4 tbl Salt
1/4 tbl White pepper
1/3 cup Flour
1/3 cup Parmesan cheese -- grated
6 tbl Butter Lemon wedges

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