2 turkey breasts, thin sliced
1 egg
1 c. plain bread crumbs
1/4 c. dry white wine
1 tbsp. capers
1 tbsp. water

Wash and dry meat. Beat egg with 1 tablespoon water or milk. Mix bread crumbs with seasoned salt and pepper. Dip meat in egg and in bread crumbs. Let air dry for a few minutes.

In large frying pan take a little oil or butter; wait until hot and slowly fry meat until done. Transfer meat to hot platter. In pan add the white wine and capers. Deglaze frying pan for few minutes; pour over meat. Serve with home-fried potatoes and salad.

You also may substitute boneless pork chops for turkey breast. Pound the pork chops very thin before breading or cook in oven until well done.