One of my favorite things to do with wild game is to substitute it for more domestic fare in classic recipes. For this timeless recipe, I substituted wild turkey breast for chicken.

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Substitute wild turkey breast for the more common chicken in this time-honored recipe. All image by author.

Start by slicing the turkey breast, against the grain, into half-inch thick cutlets.

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Slice the turkey breast into half-inch cutlets.

Place the cutlets, one at a time, into a gallon sized plastic bag or between two sheets of plastic wrap. Pound them down with a meat mallet until they are about ¼ inch in thickness.

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Pound the turkey breast flat with a meat mallet.

Once you have flattened the turkey, season it lightly on both sides with salt and pepper.

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Season the tenderized turkey with salt and pepper.

In a shallow dish, mix the flour, two teaspoons each of salt and pepper, and a half cup of good parmesan cheese that has been freshly, and finely, grated.

Dredge the turkey in the flour mixture, shaking off the excess.

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Dredge the turkey in a blend of seasoned flour and parmesan cheese.

Heat the olive oil and about two tablespoons of butter in a large skillet. Once the oil is hot, fry the turkey, in batches if necessary to prevent overcrowding the pan, until golden brown and crisp on the surface and just cooked through. About 3 minutes per side should do it. Move the turkey to a wire rack over a sheet pan and hold warm in a 200 degree oven while you work on the sauce.

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Fry the turkey in a blend of olive oil and butter.

Drain the oil from the skillet and return it to medium heat. Add the chicken stock and white wine, or use straight chicken stock, if desired. Add the lemon juice and bring the mixture to a boil, reducing by about half. Add the capers and heat through. Remove the pan from the heat and stir in the remaining butter, about a tablespoon at a time. Melt each pat before adding the next. This will thicken the sauce and add richness to it.

Serve the fried turkey breast over a bed of cooked pasta, then top with a generous amount of the sauce. Garnish with additional parmesan cheese and chopped parsley before serving.