-
1
If youre slicing the tenderloin yourself, youll want to use a sharp, thin-bladed knife.
-
2
First, lay the tenderloin on a flat, even surface.
-
3
If you wish, remove the piece of white sinew that runs through it by turning it over and cutting into the underside of the meat with the tip of a paring knife, trimming the meat away on either side, then pulling the sinew free.
-
4
Reshape the tenderloin, turn it over, and lay it flat.
-
5
Picture it as a teardrop shape and, starting at the thinner, rounder end, start slicing at a 45-degree angle from the top of the meat to the cutting board.
-
6
Move the knife about 3/8 inch back toward the pointy end and make a parallel slice down.
-
7
Continue in this way, making slices close to the same size and thickness, until you come to the larger end.
-
8
If your slices are a little thick or uneven, you can pound them out evenly between two sheets of plastic wrap.
-
9
Pour the milk into a wide, shallow bowl and add the egg, beating with a fork; season with salt and pepper.
-
10
Soak the turkey slices in the mixture (in batches if necessary, to avoid overcrowding), turning to coat.
-
11
Place the bread crumbs in another bowl or on a plate, and mix with the cheese and parsley.
-
12
Lift a turkey slice out of the milk and let it drip for a moment before placing it into the crumbs.
-
13
If you can remember to use one hand for wet and one hand for dry, it will be easier, but you will probably still end up with all fingers breaded in the end.
-
14
Press the slices into the crumbs, then lift and shake them to remove the excess.
-
15
You can either put the slices directly into the hot pan or set them on a clean plate and finish breading before you start cooking.
-
16
The latter is probably easier.
-
17
Heat half the oil in a large skillet over medium-high heat, and when the oil is shimmering, add enough slices to cover the pan in one layer without overlapping.
-
18
Try to have the oil hot enough to keep the meat sizzling, but not so hot that the crumbs start burning.
-
19
Cook about 2 minutes on each side and remove the slices to a platter while you cook the rest, using the remaining oil.
-
20
You will need to add more oil in between batches.
-
21
When the turkey is finished cooking, wipe the skillet out with a paper towel and add the wine, lemon juice, and capers.
-
22
Bring the liquid to a boil and let it bubble for 23 minutes, then whisk in the butter, a spoonful at a time, until you have a light, creamy sauce.
-
23
Divide the turkey among four plates or serve it on the platter, with the sauce spooned evenly over the top.
