Serves 4 1 (3-pound bone-in or 2-pound boneless) turkey breast, free-range if possible
3 large eggs
7 tablespoons olive oil, divided
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1 cup all-purpose flour
Freshly ground black pepper
1 pound loaf country bread
1 pint cherry tomatoes
20 fresh basil leaves
4 tablespoons unsalted butter, divided
3 cups mesclun or mix of baby greens
2 tablespoons capers, rinsed and drained well
¼ cup chopped green olives
1 tablespoon red-wine vinegar
1. Remove skin from turkey. Using a sharp knife, slice turkey diagonally into 4 equal filets, as though you were slicing a steak.
2. One at a time, place each filet between two sheets of plastic wrap and pound with a mallet until about ¼-inch thick.
3. In a large shallow bowl, beat eggs with 1 teaspoon salt and 1 tablespoon olive oil. Place flour in another large shallow bowl and season with salt and pepper. One at a time, place each filet in flour, dusting well, then place in egg mixture. Transfer to a platter and let filets stand for 1 hour, refrigerated.
4. Meanwhile, remove crust from bread and cut into 1-inch cubes. Put into a food processor and process to fine crumbs. Place in a large zip-top plastic bag and set aside.
5. Juice lemons; set the juice aside. Halve cherry tomatoes and tear basil leaves in half; refrigerate.
6. Transfer 1 filet at a time to the bag of bread crumbs, close bag and shake well to coat filet thoroughly. Place on a clean platter and repeat with remaining 3 filets.
7. Place a large skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons butter. When mixture is golden brown, add as many of the filets as will fit in a single layer and cook 4 to 5 minutes or until golden brown on the first side. Gently turn over and cook for 3 more minutes or until cooked through. Fry remaining filets, using 1 tablespoon each olive oil and butter.
8. Meanwhile, in a medium bowl, toss together mesclun, tomatoes, basil, capers and olives. Make a simple vinaigrette by whisking together remaining 3 tablespoons olive oil, the vinegar and salt to taste in a small bowl.
9. When filets are cooked, transfer to a platter. Wipe out skillet with a paper towel. Melt remaining tablespoon butter in the skillet. Add lemon juice and heat, stirring. Pour lemon butter over filets. Toss salad with vinaigrette and serve beside or on top of each filet.
From “A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs” by Jonathan Waxman with Tom Steele