Wife got her first turkey and we neeed a good reciepe for fried turkey brest. She has never cooked one and Iwouldn't want to deny her the opportunity.

we always slice it about 1/2" thick,season with garlic powder , pepper , lawery's seasoning , flour lightly.pan fry in veg. oil (some people use butter,some use olive oil) till just golden brown. ("do not over cook).the main thing I have found is,if you cook it to long it gets dry and tough.

some times my wife seasons it and puts between suran wrap and pound it lightly,befor she flours it.[8D][8D][8D]

the above post reminded me of a recipe from a restaurant that i used to work at...it is simple and delicious...it should work well with turkey and because of the cream and how rich this recipe is, it should make the breats go further and feed more folks....slice it thin and pound it out...cook it briefly just til golden and it should taste wonderful and not be tough at all...


Chicken, Pork or Veal Picata...in this case Turkey...

6 oz. Chicken Breast or thinly sliced/pounded Pork or Veal
1 oz. (2 Tbls.) Lemon Juice (Fresh squeezed)
2 oz. (4 Tbls.) White Wine
¼ tsp. Garlic, minced (a good pinch)
2 oz. (4 Tbls.) Manufacturing Cream (Heavy Cream)
1 oz. (2 Tbls.) Olive Oil (Extra Virgin)
Pinch of Capers (I like a lot of Capers…maybe 1+ Tbls.)
Pinch of Parsley (Italian Parsley…maybe 1 tsp.)
Butter (optional) (I do Not add this.)
Salt & Pepper (To taste. I do Not always add this.)
*Rice Pilaf and Braised Red Cabbage

Slice the chicken breast in ½ to make it thinner (or you can pound it out until it is about ¼-½ inch thick). Dredge it in flour (shake off the excess flour). Heat oil in a skillet. Sauté the chicken, on 1st side, until golden brown. Turn it over and add the garlic, wine, lemon juice, cream, parsley and capers. Reduce the sauce until thickened. Add the butter and season to finish (I DO NOT add the butter and seldom season it with salt & pepper).
*Serve with rice pilaf and braised red cabbage.

A simple way.
1. Marinate in your choice of marinade.
2. Grill fast over a hot fire.
3. Slice thin across the grain.

I've used Italian salad dressing, Lawry's marinades, worcestershire-mustard and maybe a few others. All have turned out good, and make a nice novelty at a group bbq.
Gravy or not to gravy...that's up to you.