Ingredients
- •1 breast of wild turkey, cooled
- •2 large eggs
- •473 ml (2 cups) seasoned (Italian-style) bread crumbs
- •.6 ml (⅛ teaspoon) salt
- •.6 ml (⅛ teaspoon) ground black pepper
- •45 ml (3 tablespoons) extra-virgin olive oil
Preparation
Remove half the breast from the bone and cut crosswise into strips about 1.3 cm (½ inch) thick. Place these between wax paper and pound out. In a medium bowl combine eggs with 10 ml (2 teaspoons) water; beat just until frothy. In a separate bowl mix the bread crumbs, salt, and pepper.
Dip the turkey strips in the egg mixture and then in the bread crumb mixture. Lay them on a wire rack and let set in the refrigerator for about 1 hour. Using a cast iron frying pan, heat the olive oil on medium-high heat. Be sure to cook the strips in batches, placing them in the pan without crowding for about 2-3 minutes a side, or until golden brown. Set aside on paper towels and keep warm until all the strips are cooked.