Instructions: 1. Bone and skin turkey breast. Place on a cutting board, smooth side up.

Cut meat across the grain into large slices about 1/2 inch thick. Place turkey pieces, one at a time, between two sheets of waxed paper; pound each with flat side of a meat mallet to about 1/4-inch thickness.

2. Beat, or shake together lemon juice, oil, salt, and pepper until well combined. Pour over pounded turkey in a shallow dish; cover and refrigerate for about 1 hour. Drain turkey.

3. Coat turkey pieces generously with mixture of flour and cheese. In a large frying pan heat 4 tablespoons of the butter. Quickly saute turkey slices, 4 or 5 at a time, until lightly browned on each side, 3 to 5 minutes for each side, adding more butter as needed. Keep cooked turkey warm in a 250 F oven while cooking remainder. When cooked, serve at once with lemon.

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