| 1 | Bone and skin turkey breast. |
| 2 | Place on a cutting board, smooth side up. |
| 3 | Cut meat across the grain into large slices about ?inch thick. |
| 4 | Place turkey pieces, one at a time, between two sheets of waxed paper; pound each with flat side of a meat mallet to about ?inch thickness. |
| 5 | Beat, or shake together lemon juice, oil, salt, and pepper until well combined. |
| 6 | Pour over pounded turkey in a shallow dish; cover and refrigerate for about 1 hour. |
| 7 | Drain turkey. |
| 8 | Coat turkey pieces generously with mixture of flour and cheese. |
| 9 | In a large frying pan heat 4 tablespoons of the butter. |
| 10 | Quickly saute turkey slices, 4 or 5 at a time, until lightly browned on each side, 3 to 5 minutes for each side, adding more butter as needed. |
| 11 | Keep cooked turkey warm in a 250?f oven while cooking remainder. |
| 12 | When cooked, serve at once with lemon |
