“Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.”

Ingredients Nutrition

  • 12 of a whole turkey breast
  • 2 eggs, beaten
  • 12 cup flour
  • 1 cup seasoned bread crumbs
  • 12 cup butter, divided
  • 14 cup capers
  • 2 -4 tablespoons chopped Italian parsley
  • 1 lemon, juice of
  • 6 ounces orzo pasta, cooked according to package directions


  1. Remove skin and bones from turkey and cut meat into thin slices.
  2. Place on a board and cover with plastic wrap; pound with a meat mallet to flatten.
  3. Coat each slice in flour, then dip in beaten egg, then coat well with bread crumbs.
  4. Cook turkey for 3 to 4 minutes on each side in 4 tablespoons butter in a large skillet, cooking in 2 batches if necessary to not crowd skillet.
  5. Set aside and keep warm.
  6. Add 3 tablespoons butter to same skillet and cook until it just begins to brown.
  7. Remove from heat and add capers and lemon juice; season to taste with salt and pepper then stir in parsley.
  8. Saute orzo in remaining tablespoon butter.
  9. Serve turkey slices over orzo and drizzle with lemon butter.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a