Lino's Golden Sautéed Turkey Breast


8 Slices Turkey Breast Tenderloin made from a 1½ to 2 lb Package
2 or 3 large eggs beaten
1 Stick Unsalted Butter
2 Tbs. Olive Oil
1 Tsp. Chopped Garlic
1 Lemon
1 Tsp. Salt
½ Tsp. Pepper
1 Small Bunch Parsley


This is a very tasty way to cook the white meat of turkey. The golden and crisp outside leaves the meat moist and tender inside, and flavor is heightened with lemon and garlic. A 1½ to 2 pound package of boneless skinless turkey breast tenderloin serves four. Slice turkey Breasts in half and pound to make thin. Then cut again to make eight pieces. In Two Large Fry Pans melt butter adding garlic. Add Olive Oil to prevent over browning of butter. Flour Turkey and dip in eggs. Place Turkey in Fry pans cooking quickly over medium heat. Turn over as soon as golden on one side. When the fillets are cooked, salt and pepper to taste. Finish by squeezing lemon over turkey. Serve on a large platter with lemon and parsley garnish.