Instructions: Mix together the lemon juice oil and oregano for the marinade and add salt and pepper.

Pour the marinade into a shallow dish and add the turkey breasts.

Cover and leave them to absorb the flavour for 1 hour or overnight in the refrigerator turning the meat once.

Drain the meat and pat it dry with kitchen paper.

Dip the turkey in the flour mixed with salt and pepper until it is well coated.

Mix together the breadcrumbs lemon rind and mint.

Beat the egg and milk together and pour on to a plate.

Dip the turkey slices into first the egg and then the breadcrumb mixture so that they are well coated.

Fry in the oil for 34 minutes on each side until evenly brown.

Arrange the turkey on a heated serving dish.

Garnish with the anchovy fillets each one rolled around an olive and with the hardboiled egg slices.

Serve hot.

Serves 4

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