| 1 1/2 |
lb |
boneless turkey chest |
cut 1/2 in slices cross grain; pound flat to 1/4 in |
| 1 1 |
c t |
flour kosher salt |
mix, and lightly dredge turkey slices, reserve |
| 2 2 |
T T |
olive oil butter |
heat in skillet, medium high, and fry turkey slices in small batches golden brown on both sides, c 2 min per side (until done), reserve, keep warm |
| 2 1 |
clv T |
garlic, minced olive oil |
add to pan, and saute 'til garlic starts to brown |
| 1/3 1 1/2 |
c c |
capers dry white wine |
add, simmer a couple of minutes, deglazing pan |
| 2 2 2 3/4 |
T T T c |
butter lemon juice lemon pepper (q.v.) italian parsley, minced |
add and bring to a simmer |
| |||