Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

TURKEY CUTLETS/TUNA & CAPER MAYO SAUCE

THIS IS VERY DELICIOUS AND VERY UNUSUAL.





List of Ingredients



• 1 POUND BONELESS, SKINLESS TURKEY BREAST UNCOOKED
  
• 2 EGGS BEATEN WITH 2 TABLESPOONS WATER
  
• 1/2 CUP FLOUR
  
• 1/4 CUP FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
  
• 1 CUP DRIED BREAD CRUMBS
  
• 1 TABLESPOON CHOPPED FRESH PARSLEY
  
• 1 CUP EXTRA VIRGIN OLIVE OIL
  
• ********************************************************************
  
• *************TUNA MAYONNAISE CAPER SAUCE**************
  
• 5 OUNCE CAN WHITE ALBACORE TUNA PACKED IN OIL
  
• 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
  
• 1 TABLESPOON CAPERS, RINSED WELL
  
• 1/2 CUP MAYONNAISE
  
• KOSHER OR SEA SALT TO TASTE
  






Instructions



1. CUT THE TURKEY BREAST AGAINST THE GRAIN INTO 6 PIECES OF ABOUT THE SAME SIZE.
   
2. LINE A SMOOTH WORKING SURFACE WITH PLASTIC WRAP AND ARRANGE THE CUTLETS OVER THE PLASTIC. COVER WITH ANOTHER SHEET OF PLASTIC WRAP AND GENTLY POUND TURKEY UNTIL 1/4" THICK. SEASON LIGHTLY WITH SALT, SET ASIDE.
   
3. IN A MEDIUM BOWL, MIX THE CHEESE, BREADCRUMBS AND PARSLEY UNTIL WELL COMBINED. PLACE NEXT TO A BOWL FILLED WITH FLOUR. IN ANOTHER BOWL,ADD THE EGG/WATER MIXTURE AND THEN THE BREAD CRUMB MIXTURE IN ANOTHER BOWL.
   
4. BREAD CUTLETS BY DIPPING FIRST IN FLOUR, THEN IN EGG AND FINALLY IN BREAD CRUMB MIXTURE. SET THEM ON A CLEAN PLATTER OR BAKING SHEET IN ONE LAYER.
   
5. HEAT 1/2 CUP OF OLIVE OIL IN A LARGE SKILLET UNTIL VERY HOT. FRY CUTLETS WITHOUT OVERLAPPING UNTIL CRISPY AND GOLDEN BROWN. AS SOON AS THE CUTLETS TURN GOLDEN BROWN, TRANSFER TO A PLATE WITH PAPER TOWELS TO DRAIN OFF ANY EXCESS GREASE. KEEP WARM IN A PREHEATED 200° OVEN.
   
6. DRAIN THE TUNA OF ANY EXCESS OIL AND TRANSFER TO A FOOD PROCESSOR OR BLENDER. PULSE SEVERAL TIMES TO BREAK DOWN THE TUNA. ADD THE LEMON JUICE AND CAPERS AND PROCESS FOR 20 SECONDS. ADD THE MAYONNAISE AND WITH THE MACHINE RUNNING, DRIZZLE IN THE REMAINING 1/2 CUP OLIVE OIL. TASTE AND SEASON WITH ADDITIONAL SALT AND LEMON JUICE IF NEEDED.
   
7. ARRANGE CUTLETS ON PLATTER AND SERVE WITH SAUCE.