Turkey Breast Grenobloise

• 8 slices fresh boneless turkey breast, about 1 1/2 pounds total weight
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 eggs, lightly beaten
• 4 tablespoons water
• 1/4 cup flour
• 4 cups fresh bread crumbs
• 6 to 8 tablespoons corn, peanut or vegetable oil
• 8 thin seeded lemon slices
• 3 tablespoons drained capers
• 2 tablespoons finely chopped parsley

1. Place each turkey breast slice on a sheet of plastic wrap and fold the wrap over to enclose the slice.
2. Place the wrapped turkey slice on a flat surface and pat lightly with a flat mallet to flatten slightly.
3. Unwrap the slices and sprinkle on both sides with salt and pepper.
4. Beat the eggs with the water and pour the mixture onto a platter.
5. Pour the flour onto a second platter and the bread crumbs onto a third.
6. Dip the slices first in the flour and shake off the excess.
7. Dip the slices in the egg mixture to coat well.
8. Dip them in bread crumbs to coat well on both sides.
9. Pat lightly to make the crumbs adhere.
10. Heat two tablespoons of the oil in a skillet and add two breaded turkey-breast slices.
11. Cook until they are golden brown on one side, about two to three minutes.
12. Turn and cook two to three minutes on the second side.
13. Transfer the slices as they cook to a warm platter.
14. Continue cooking the remaining slices, adding a little more oil as necessary, until all the slices are cooked on both sides.
15. Use a minimum amount of oil.
16. Garnish the center of each turkey slice with a lemon slice.
17. Sprinkle the capers and parsley over all.

turkey breast, salt, freshly ground pepper, eggs, water, flour, bread crumbs, corn, thin, capers, parsley

Taken from cooking.nytimes.com/recipes/2098 (may not work)