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Turkey Breast Milanese

Serves 4 Servings


  • 1 3-pound bone-in or 2-pound boneless turkey breast, free-range if possible
  • 3 large eggs
  • 7 tablespoon olive oil
  • 1 cup all-purpose flour
  • 1 cup 1-pound loaf country bread
  • 2 cup lemons
  • 1 pint cherry tomatoes
  • 20 pint fresh basil leaves
  • 4 tablespoon (1⁄2 stick) unsalted butter
  • 3 cup mesclun
  • 2 tablespoon capers, rinsed and drained well
  • 1 tablespoon red wine vinegar


Baking Directions:

Remove the skin from the turkey.

Using a sharp knife, slice the turkey diagonally into 4 equal fillets, as though you were slicing a steak.

One at a time, place each fillet between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick.

In a large shallow bowl, beat the eggs with 1 teaspoon salt and 1 tablespoon of the olive oil.

Place the flour in another large shallow bowl and season with salt and pepper.

One at a time, place each fillet in the flour, dusting it well, then place in the egg mixture.

Transfer to a platter and let the fillets stand for 1 hour, refrigerated.

Meanwhile, remove the crust from the bread and cut it into 1-inch cubes.

Put the bread in a food processor and process to fine crumbs.

Place the crumbs in a 2-quart zipper-lock plastic bag or a paper bag.

Juice the lemons; set the juice aside.

Halve the cherry tomatoes.

Tear the basil leaves in half.

Transfer 1 fillet to the bag with the bread crumbs, close the bag, and shake well to coat the fillet thoroughly.

Place on a clean platter and repeat with the remaining 3 fillets.

Place a large skillet over medium heat and add 2 tablespoons of the olive oil and 2 tablespoons of the butter.

When the mixture is golden brown, add as many of the fillets as will fit in a single layer and cook for 4 to 5 minutes, until golden brown on the first side.

Gently turn over each fillet.

Cook for 3 more minutes, or until cooked through.

Fry the remaining fillets, using1 more tablespoon olive oil and 1 more tablespoon butter.

Meanwhile, in a medium bowl, toss together the mesclun, tomatoes, basil, capers and olives.

Make a simple vinaigrette by whisking together the remaining 3 tablespoons olive oil, the vinegar, and salt to taste in a small bowl.

When the turkey is cooked, transfer the fillets to a platter.

Wipe out the skillet with a paper towel.

Melt the remaining 1 tablespoon butter in the skillet.

Add the lemon juice and heat, stirring.

Pour the lemon-butter mixture over the fillets.

Toss the salad with the vinaigrette and serve it beside or on top of each fillet.

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