Turkey Breast Milanese

This one will have 'em begging for seconds!!
(serves 4)

1 (3 lb. bone-in or 2 lb. boneless) turkey breast, free-range, if possible
3 large eggs
Kosher salt
7 T. EVOO, divided
1 cup all-purpose flour
Freshly ground pepper
1 lb. loaf country bread
2 lemons
1 pint cherry or grape* tomatoes
20 fresh basil leaves
4 T. butter, divided
3 cups baby greens mix
2 T. capers, rinsed and drained well
1/4 cup chopped green olives
1 T. red wine vinegar

Remove skin from turkey. Using a sharp knife, slice turkey diagonally into 4 equal filets, as though you were slicing a steak. One at a time, place each filet between two sheet of plastic wrap and pound wit a mallet until about 1/4" thick. In a large shallow bowl, beat eggs with 1 t. salt and 1 T. oil. Place flour in another large shallow bowl and season with S&P. One at a time, place each filet in flour, dusting well, then place in egg mixture. Transfer to a platter and let filets stand for 1 hour refrigerated. Meanwhile, remove crust from bread and cut into 1" cubes. Put into a food processor and process to fine crumbs. Place in a large zip-lock plastic bag and set aside. Juice lemons; set the juice aside. Halve cherry tomatoes and tear basil leaves in half; refrigerate. Transfer 1 filet at a time to the bag of bread crumbs, close bag and shake well to coat filet thoroughly . Place on a clean platter and repeat with remaining 3 filets. Place a large skillet over med. heat and add 2 T. oil and 2 T. butter. When mixture is golden brown, add as many of the filets as will fit in a single layer and cook 4-5 mins. or until golden brown on the first side. Gently turn over and cook for 3 more mint. or until cooked through. Fry remaining filets, using 1 T. each oil and butter. Meanwhile, in a med. bowl, toss together greens, tomatoes, basil, capers and olives. Make a simple vinaigrette by whisking together remaining3 T. oil, the vinegar and salt to taste in a small bowl. When the filets are cook, transfer to a platter. Wipe out skillet with a paper towel. Melt remaining T. butter in the skillet. Add lemon juice and heat, stirring. Pour lemon butter over filets. Toss salad with vinaigrette and serve beside or on top of each filet.

"Even once in a while, a branch will break. Salvage what you can then then put it behind you."

Happy Friday!!

Have FUN today!!!!!!!!!!

Love,

MM