Turkey Breast Piccata

Ingredients:

• 2 large eggs
• 2 cups panko breadcrumbs
• 2 tbsp. l. grated parmesan
• 450 g skinless turkey breast, cut into five to six 0.5 cm thick pieces, lightly beaten
• 2–3 tablespoons unsalted butter
• 2–3 tablespoons extra-virgin olive oil
• 2 tbsp capers + 2 tbsp brine from the jar
• Zest and juice of 1 large lemon
• 0.5 cups tightly packed fresh parsley leaves

Preparation:

1. Line a baking sheet with paper towels, place a wire rack on top and set aside.
2. Crack the eggs into a bowl. Add a little cold water and whisk until smooth. In another bowl, mix the breadcrumbs with the cheese. Season the turkey and dip each piece in the eggs, then roll in breadcrumbsPlace turkey chops in a single layer on a baking sheet.
3. In a large skillet over medium heat, heat the butter and olive oil until shimmering. Add the turkey in a single layer and cook until golden brown on one side, 3-4 minutes. Carefully flip and cook until cooked through, another 2-3 minutes. Transfer to a wire rack with tongs to drain. Cook the remaining chops in the same manner.
4. Add the capers, caper brine, lemon zest, and lemon juice to the pan where the turkey was cooked. Cook the sauce for 1 minute, stirring to incorporate any bits of meat and breadcrumbs stuck to the bottom. Transfer to a bowl and add the parsley leaves, then spoon the sauce over the turkey.