Breast fillets of turkey
1 egg
2 tbsp. water
Bread crumbs
3 c. turkey or chicken broth
1 c. rice (Bastimi or whole grain)
1/2 tsp. onion juice
1 tsp. sea salt
2 tsp. butter
1 tbsp. grated cheese
Pepper
6 tbsp. canola oil

Skin fillets separate 1/2 inch thick. Beat egg and add water. Dip fillets into egg, then into crumbs, again into egg and into crumbs. Chill. Heat stock or broth with rice, onion juice and 1/2 teaspoon salt. Cover and simmer until liquid is absorbed. When rice is tender, add butter and cheese; season with remaining salt and pepper. Cook fillets slowly in oil until brown. (Turkey cooks fast, be careful not to overcook.) Heap rice in hot dish and arrange fillets around it. Serves 6.