Arrange turkey in one layer on plate. Mix thyme, sage, salt, and pepper in small bowl. Sprinkle evenly over both sides of turkey. Preheat oven to 275 degrees. Spread flour in plate. Spread bread crumbs in second plate. Beat eggs in shallow bowl. Lightly coat a turkey slice with flour on both sides. Tap and shake to remove excess flour. Dip slice in egg. Lastly, dip both sides in bread crumbs so turkey is completely coated; pat and press lightly so crumbs adhere. Repeat with remaining slices. Set slices side by side on large plate. Breaded turkey can be kept, uncovered, 2 hours in refrigerator. Heat oil in a heavy, large skillet over medium-high heat. Add enough turkey to make one layer. Saute until golden brown on both sides, about 1 minute per side. Turn carefully using 2 wide spatulas. If oil begins to brown, reduce heat to medium. Set turkey slices side by side on ovenproof platter and keep warm in oven while sauteing remaining slices. Discard all but 2 tablespoons oil from pan. Add garlic and cilantro and saute over low heat about 1/2 minute; do not let garlic brown. Pour over turkey slices and serve immediately. This recipe serves 4.

Comments: The most delicious and foolproof way to enjoy turkey breast slices is to turn them into turkey schnitzel. As in the Austrian veal specialty, Wiener schnitzel, a special coating keeps the lean meat juicy. The sauteed turkey slices come out crisp on the outside and moist on the inside. The thin crust, made by dipping the turkey slices successively in flour, egg, and bread crumbs, prevents the turkey from sticking to the pan and protects the meat so it won't become dry. Turkey schnitzel is moist enough so that sauce is not needed, but a little sauteed garlic sprinkled on the turkey at the last moment gives it an extra punch of flavor, as in this recipe. Lemon wedges are a standard accompaniment.

Recipe Source: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy (c) 1992 Warner Books, New York - 422 pages - $22.95 As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-04-1996