2-1/2 lb. Skinless Turkey Breast, divided into 6 portions
4 large Eggs
1/4 cup Parmesan Cheese, grated
2 tablespoon 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
Serves 6
In a small, shallow bowl, whisk together eggs and Parmesan cheese.
Heat the butter or margarine in a saute pan over medium heat. Saute onion and garlic in the melted butter or margarine for about 2 to 3 minutes, just until soft. Add the sliced mushrooms and saute until well cooked. Remove the mushroom mixture from the saute pan and keep warm in a covered bowl.
Add the vegetable oil to the same saute 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 saute pan and fry slowly for about 3 minutes, making sure to turn once.
Continue to cook the turkey slowly in the saute pan until cooked through. Then place on individual serving plates and cover each portion with some of the warm, sauteed 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.