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Turkey Breast Milanese

Serves 4 Servings
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
  • Chef notes

    This dish is based on the classic veal Milanese, pounded veal scallops that are tossed in beaten eggs, breaded with fresh crumbs, and fried in butter until crisp. The technique lends itself perfectly to turkey breast fillets. This is a satisfying recipe, one that can be prepared in just a few minutes. It also works well with flatfish fillets, such as turbot and sole, as well as pounded cuts of meat, especially boneless pork loin chops. You can prepare and fry up the turkey in the morning, refrigerate it until you’re ready to serve, and reheat it in the oven for 5 minutes.Accompany — or, more traditionally, top — the turkey with a lemony salad of mesclun, sliced cherry tomatoes, torn basil leaves, Parmesan shavings, capers and green olives.


    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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