• 2 lemons
• 8 sprigs of fresh parsley
• 4 thin slices turkey breast, or turkey escalopes,
• Salt and black pepper
• 2 tbsp (25 mL) olive oil
• 3 tbsp (45 mL) unsalted butter
• 5 tbsp (75 mL) chicken stock
1. Squeeze juice from one lemon into bowl and set aside. Wash any wax from other lemon, cut into thin slices and set aside for garnish. Rinse and dry parsley and set 4 sprigs aside for garnish; finely chop rest and set aside.
2. Place turkey slices or escalopes, one at time, between two sheets of plastic wrap and pound gently with rolling pin until extremely thin. Season with salt and pepper.
3. Heat oil and half the butter in large frying pan over high heat, until bubbling. Quickly fry escalopes, two at time if necessary, 1 1/2 minutes each side, until lightly browned and no longer pink in middle. Then transfer to warm dish.
4. Pour stock into frying pan and heat, stirring and scraping up residue from bottom. Add half the lemon juice, remaining butter, and parsley. Reduce to simmer, add escalopes, overlapping if necessary, and any juices, and heat through for 30 seconds per side. Season to taste, and add more lemon juice if you like, then serve garnished with lemon slices and parsley.
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