1/2 c. all-purpose flour
1 tsp. dried thyme
1 tbsp. paprika
1 tsp. salt
Freshly ground black pepper
8 moderately thin slices turkey breast, cooked or raw
2 eggs, lightly beaten
2 tbsp. milk
1 tbsp. Dijon mustard
1 c. fine bread crumbs
2 tbsp. butter
1 tbsp. vegetable oil

Combine the flour, thyme, paprika, salt, and pepper to taste in a large bowl. Dredge the turkey-breast slices in the seasoned flour and shake off the excess.

In a separate bowl, combine the eggs, milk, and mustard. Coat the floured turkey slices in the batter, then dredge them in the bread crumbs.

Heat the butter and oil in a large skillet until very hot. Fry the turkey over moderately high heat until the batter is crisp and golden. For leftover cooked turkey, fry for 4 minutes on each side; allow an additional 2 minutes per side for raw turkey slices. Serve immediately. Serves 4