Here’s another dish that works for the kids as well as my husband and me. I dish theirs up plain (with ketchup on the side) and then make a quick little pan sauce for us. At your grocery store, you can find the turkey tenderloin already cut into slices, but for a little less you can get them whole and slice them yourself—it’s easy! Pasta is the perfect companion for the crispy turkey, which makes us all happy.

　　

Ingredients

makes 4 servings

　　1 1/4 pounds turkey tenderloin

　　1 cup milk

　　1 egg

　　Salt and pepper

　　1 1/2 cups dry bread crumbs

　　1/4 cup Grana Padano or Parmesan cheese, optional

　　2 tablespoons fresh chopped parsley (if cooking for adults only!)

　　4 tablespoons olive oil, more if needed

　　1/2 cup white wine (or just use a few extra tablespoons lemon juice)

　　Juice of 2 medium lemons (about 1/3 cup)

　　2 tablespoons capers

　　4 tablespoons butter, at room temperature

　　

Step 1

If you’re slicing the tenderloin yourself, you’ll want to use a sharp, thin-bladed knife. First, lay the tenderloin on a flat, even surface. 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. Reshape the tenderloin, turn it over, and lay it flat. 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. Move the knife about 3/8 inch back toward the pointy end and make a parallel slice down. Continue in this way, making slices close to the same size and thickness, until you come to the larger end. If your slices are a little thick or uneven, you can pound them out evenly between two sheets of plastic wrap.

　　

Step 2

Pour the milk into a wide, shallow bowl and add the egg, beating with a fork; season with salt and pepper. Soak the turkey slices in the mixture (in batches if necessary, to avoid overcrowding), turning to coat.

　　

Step 3

Place the bread crumbs in another bowl or on a plate, and mix with the cheese and parsley. Lift a turkey slice out of the milk and let it drip for a moment before placing it into the crumbs. 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. Press the slices into the crumbs, then lift and shake them to remove the excess. 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. The latter is probably easier.

　　

Step 4

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. Try to have the oil hot enough to keep the meat sizzling, but not so hot that the crumbs start burning. Cook about 2 minutes on each side and remove the slices to a platter while you cook the rest, using the remaining oil. You will need to add more oil in between batches. When the turkey is finished cooking, wipe the skillet out with a paper towel and add the wine, lemon juice, and capers. Bring the liquid to a boil and let it bubble for 2–3 minutes, then whisk in the butter, a spoonful at a time, until you have a light, creamy sauce. Divide the turkey among four plates or serve it on the platter, with the sauce spooned evenly over the top.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.