2 pounds turkey breast, raw (about 1/2 whole turkey breast without bone)
4 eggs, beaten
1/3 cup flour
2 tablespoons oil
4 medium tomatoes, seeded and diced
2 ounces fresh basil, julienned
1/3 cup white wine
1 teaspoon garlic, chopped
1/3 cup butter
Salt and pepper
8 ounces lemon linguini
Slice turkey breast in 12 thin 2-ounce cutlets. Lightly pound pieces until approximately 1/4-inch thick. Season with salt and pepper. Lightly coat with flour, shaking off excess. After dredging in flour, place cutlets in eggs. With oil in skillet to preheat, place cutlets in oil and saute until completely cooked; remove from pan. In same pan, saute garlic, tomatoes, and basil. De-glaze in pan by adding white wine.
Simmer until reduced by half and lower heat, slowly adding whole butter. Whisk until creamy texture is achieved. Take cooked cutlets and place back in pan to reheat. Stack cutlets on cooked pasta, and pour desired amount of sauce over top and serve.
Yield: 4 servings
Source: Chef Stephen Hurd, Toledo Country Club