Instructions: This is very much like my recipe in an earlier book for Chicken Piccata, but in this case I use sliced turkey breast. It is now readily available in most supermarkets, and since it is low in fat and there is no waste, I recommend it for regular eating. Dont overcook this and you will be very pleased with the results.

Using a wooden or metal meat pounder, pound the meat a bit between a heavy plastic sheet until the slices are about double their former size.

Salt and pepper each, and dust with a bit of the flour. Dip into the egg wash and then into the crumbs, which have been placed on a plate.

Fry two pieces at a time in a bit of the oil. Cook only 2 or 3 minutes on each side, as you want them lightly browned, not dry. Remove and keep warm on a platter.

Deglaze the pan with the wine. Add the capers and lemon juice, and reduce for a minute. Pour over the turkey and garnish with the parsley and lemon slices.

For a special addition, try adding some crushed garlic to the pan just before you deglaze it. Delicious!

Since this is a quick one, I would serve it with a nice green salad, rolls, and a dry white wine. Thats enough!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.