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Turkey Fillets in Parmesan Crust
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Mix the breadcrumbs and the parmesan in a bowl. Pat dry the turkey fillets, and dip in the beaten egg. Coat the fillets with the breadcrumbs and cheese mixture, pressing the crumbs firmly. Heat some oil in a frying pan and fry the fillets until cooked through and tender. Keep warm. In a clean pan, melt the butter. Add the lemon juice and capers and heat through, but do not allow to boil. Pour the sauce over the fillets. I find that this dish is best served with quite a simple salad and boiled new potatoes tossed in a little butter with fresh chives.