2 1/2 lb. Skinless Turkey Breast, divided into 6 portions
4 large Eggs
1/4 cup Parmesan Cheese, grated
2 Tbs. Butter or Margarine
1 Medium Onion, chopped
2 Cloves Garlic, Minced
2 cups Fresh Mushrooms, sliced
1/3 cup Vegetable Oil
1/3 cup All-purpose Flour
1/2 cup Fresh Parsley, chopped
Instructions:
In a small, shallow bowl, whisk together eggs and Parmesan cheese.
Heat the butter or margarine in a saut� pan over medium heat. Saut�
onion and garlic in
the melted butter or margarine for about 2 to 3 minutes, just until
soft. Add the sliced
mushrooms and saut� until well cooked. Remove the mushroom mixture from
the saut�
pan and keep warm in a covered bowl.
Add the vegetable oil to the same saut� pan, and heat slightly over
medium heat.
Dip the turkey portions in the flour, then into the egg-and-Parmesan
cheese mixture.
Place the turkey in the saut� pan and fry slowly for about 3 minutes,
making sure
to turn once.
Continue to cook the turkey slowly in the saut� pan until cooked
through.
Then place on individual serving plates and cover each portion with
some of the warm,
saut�ed mushroom mixture.
Sprinkle the top with chopped parsley and serve.
Goes well with nearly any rice or potato side dish, and a small
tomato-and-vinaigrette salad.
