1lbskinless turkey breast meatsliced into 5-6 pieces ¼ inch thick and pounded thinner
2-3tbspextra virgin olive oil
2tbspcapersplus 2 tbsps caper brine
Zest and juice of 1 large lemon
½cuptightly packed flat leaf parsley leaves
2tbspsred wine vinegar
Bread the turkey:
Crack the eggs and separate the yolks into a small bowl. Add a splash of cold water to the yolks and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Season the turkey slices on both sides with salt and dip each thoroughly in the eggs and then thoroughly in breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet. Refrigerate.
Cook the turkey:
In a large skillet, heat the olive oil and butter over medium heat. Heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3-4 minutes. Gently turn them on their second side and cook for an additional 2-3 minutes. When cooked, remove them from the pan with a slotted spatula and turn them onto a paper towel to drain slightly. Repeat with the remaining turkey.
Make the sauce:
In the pan where the turkey was cooked, add the capers, caper juice, lemon zest and juice and a splash cool water. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Taste for seasoning. Add the parsley leaves and spoon all of the sauce over the turkey.