Panko Fried Turkey Breast

Camo Kook says: Try this-Panko Fried Turkey breast.

Turkey Breast
Panko Flakes - Japanese Bread Crumbs
Garlic - 3 cloves minced
Diced tomatos - 8-12oz can
LowFat ButterMilk - 1 Pint
Extra Virgin Olive Oil
Dry White Whine

Take the damn turkey breast out of the freezer that you should have served the next day after you killed it. You probably were too busy showing off the fan and the beard to all your friends!! Anyway, while it’s thawing, go to the market and by some Panko flakes (it's a Japanese bread crumb). A small bag will do, believe me, they really make a difference! Three cloves of garlic minced, some dry white wine, and a can of diced tomatoes (8 or 12 oz) and about a pint of low fat (ha ha ha) buttermilk. I like fat buttermilk but the old lady will think your doing something healthy for yourself and your friends!! When the breast has reached room temp, take a sharp fillet knife and slice the breast in half long ways. Do the same with the other half. Place the sliced half between some waxed paper and pound it with a (preferably) wooden tenderizer, or a flat rock, rifle butt, old guitar, but do not use a ball peen hammer!! Let’s be somewhat civilized, ok? Pound them so that they're pretty much the same ply.

Pour some buttermilk in a pan and soak the fillets in it for a few minutes. Next, dredge the fillets (one at a time) in the Panko flakes. Don’t be shy, use your fingers to work the Panko into the meat. Put 2 tblsp of olive oil in a non-stick skillet and get it hot! If you don’t have any olive oil (extra virgin preferably), it's better, go the hell out and by some you cheap $#@^&%$!! Also don't say "virgin" near the old lady, she might get offended!!

Next, toss the breaded fillets in the pan and fry till golden brown on each side. Have your oven set on 250 deg. to keep the fillets nice and hot. Using the same skillet put some more olive oil (3 or 4 tblsp) into the pan along with the minced garlic. Fry till the garlic just starts to get brown then add the dry white wine (pour and count to three or four if you're a wino). Let the wine cook down until it’s almost gone than add the drained diced tomatoes. Cook until the tomatoes are nice and hot. I like to have a nice serving of long grain rice on the plate and smother a fillet with the tomato-garlic-wine relish. I'm confident you'll really enjoy this recipe… if not, do something to yourself!!!