2 Large eggs
1 tsp cold water
1/2 tsp pure olive oil
Salt and black pepper To taste
1/2 c panko bread crumbs
1/2 tsp fresh chopped basil
1/2 tsp fresh chopped thyme
1/2 tsp fresh chopped oregano
1/2 tsp fresh chopped parsley
4 (6-oz) TURKEY BREAST FILETS OR CUTLETS
2 tbsp flour
3 oz clarified butter
1/2 c dry white wine
1 oz chopped shallots
1 tsp capers
2 c heavy cream
3 oz butter, cubed and chilled
1 Lemon, juiced
For the egg wash mixture: In a shallow bowl, beat eggs and add water, olive oil, salt and pepper. Cover and reserve in a refrigerator until needed.
Mix breadcrumbs with herbs, salt and pepper.
Gently pound/flatten turkey breasts into scalloppini filets.
Flour the turkey breasts and dip each in egg batter. Then coat with seasoned breadcrumbs.
Sauté breaded turkey in hot clarified butter until golden brown on both sides, turning only once. Oven-finish for 8 to 10 minutes in preheated 350 degree F oven or until the internal temperature reaches 165 degrees F.
Over medium-high heat, heat wine. Add shallots and capers and reduce by 1/2.
Add cream. Reduce until cream is thickened.
Add butter slowly and swirl in pan until it melts completely.
Finish with lemon juice.
Plate one scalloppini filet on warm dinner plate and add cream sauce.