Turkey Breast Schnitzel Style



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.