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Turkey Fillets in Parmesan Crust

  • 4 turkey breast fillets
  • 3/4 cup stale breadcrumbs
  • 1/4 grated parmesan cheese
  • 1 egg beaten
  • oil for frying
  • 60g butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons drained capers

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.

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