8 (3/4 inch) turkey breast cutlets (about 1 lb.), pounded to 1/8-inch thickness
3 egg whites
1/2 tsp. salt
Freshly ground black pepper
3 tbsp. virgin olive oil
2 or 3 tbsp. finely chopped shallots
1/3 c. white vinegar
10 whole black peppercorns
3 bay leaves
3 tbsp. currants
1/3 c. safflower oil
2/3 c. dry bread crumbs
1/2 c. finely chopped fresh parsley
2 garlic cloves, finely chopped
Zest of 1/2 orange, finely chopped or grated
3 tbsp. pine nuts, lightly toasted

In a shallow bowl, beat egg whites with the salt and pepper. Add the cutlets one at a time, turning them to coat them with the mixture. In a small heavy-bottomed saucepan, heat the olive oil. Add the shallots and saute over medium heat until translucent--about 5 minutes. Add the vinegar, water, peppercorns and bay leaves, and simmer for 20 minutes. Stir in the currants and simmer for another 10 minutes, or until the liquid is reduced by half, to about 1/2 cup.

In the meantime, heat the safflower oil in a large heavy-bottomed skillet. Spread the bread crumbs in a plate. Dip the cutlets in the crumbs, then brown them in the hot oil over medium to high heat for 1-2 minutes on each side. Put the cooked cutlets on a heated platter and cover with foil to keep warm.

To assemble, combine the parsley, garlic and zest. Strain the reduced sauce, reserving the currants, and pour it evenly over the turkey cutlets. Sprinkle with the currants, the parsley mixture and the pine nuts. Serve warm or if desired, at room temperature.