Recipe - Golden Turkey Breast Parmigiana

2 pound Turkey breast
3 tablespoon Lemon juice
1/3 cup Olive oil
One fourth tablespoon Salt
One fourth tablespoon White pepper
1/3 cup Flour
1/3 cup Parmesan cheese grated
6 tablespoon Butter
Lemon wedges

1. Bone and skin turkey breast. Place on a cutting board, smooth side up.
Cut meat across the grain into large slices about One half 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 1/4inch 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip