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 sauté pan over medium heat. Sauté
onion and garlic in
the melted butter or margarine for about 2 to 3 minutes, just until
soft. Add the sliced
mushrooms and sauté until well cooked. Remove the mushroom mixture from
the sauté
pan and keep warm in a covered bowl.
Add the vegetable oil to the same sauté 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 sauté pan and fry slowly for about 3 minutes,
making sure
to turn once.
Continue to cook the turkey slowly in the sauté pan until cooked
through.
Then place on individual serving plates and cover each portion with
some of the warm,
sautéed 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.
