1/2 (about 4-lbs) Whole TURKEY BREAST
1/2 c all-purpose flour
2 Large eggs, beaten
1 c seasoned bread crumbs
1/2 c unsalted butter, divided
1/4 c capers, drained
1 Large lemon, juiced (about 1/4 c)
2-4 tbsp chopped Italian parsley
6 oz orzo pasta, cooked
Remove skin and bones from turkey and cut turkey into thin slices. Place on a board and cover with plastic wrap; pound with a meat mallet to flatten. Coat each slice in flour, then dip in beaten egg, then coat well with bread crumbs.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add turkey and cook for 3 to 4 minutes on each side, cooking in 2 batches, if necessary, to not crowd skillet. Set aside and keep warm.
Add 3 tablespoons butter to same skillet and cook until it just begins to brown. Remove from heat and add capers and lemon juice; season to taste with salt and pepper then stir in parsley.
Sauté orzo in remaining tablespoon butter.
Serve turkey slices over orzo and drizzle with lemon butter.