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1
To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe.
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2
Pull off the skin and discard it or prepare it as crackling.
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3
Cut around the breastbone and remove the meat from each side in one large piece.
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4
Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size.
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5
Set aside.
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6
Drain the anchovies, reserving the oil.
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7
You should have about 2 tablespoons of oil.
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8
Chop the anchovies coarsely, and put them in a bowl.
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9
Toss with the lemon juice, and set aside.
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10
Preheat oven to 200 degrees.
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11
At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones.
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12
Sprinkle the cutlets with salt and pepper.
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13
When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side.
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14
They should still be pink inside.
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15
Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets.
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16
Mix well and pour over the cutlets.
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17
Put in the oven for at least 15 minutes.
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18
At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
