Turkey Scaloppine

1-1/2 lbs. boneless turkey breast, sliced 1/2 inch thick
1 egg, beaten with 1 tbsp. water
2 tbsp. butter or margarine
1 tbsp. olive oil
1/4 cup parmesan cheese
Tomato Caper sauce*
Chopped parsley

Cut turkey into serving-size pieces. Place between plastic wrap and flatten with mallet until about 1/4 inch thick. Dust with flour. Dip into egg mixture to coat.

Melt 1 tbsp. butter with the oil in frying pan over medium high heat. Add turkey and cook, turning once, until golden brown on both sides. Lift out and arrange on oven-proof platter, overlapping slightly.

Repeat until all turkey is cooked, adding remaining 1 tbsp. butter as needed.

Reserve drippings in pan. Sprinkle turkey with cheese and keep warm in 325-degree oven.

Prepare sauce. Spoon over turkey and garnish with parsley. Serves 4.

*Tomato Caper Sauce: Seed and finely chop 3 small pear-shaped tomatoes.

Heat 1 tbsp. olive oil in same pan you used to cook turkey. On medium high heat, add tomatoes, 1/2 tsp. Italian herb seasoning or 1/8 tsp. each dry basil, oregano, thyme and marjoram; 1 clove garlic, minced or pressed; 1 tbsp. tomato paste; 1/2 cup dry white wine; and 2 tsp. capers. Boil, stirring often until tomatoes are soft.