Turkey breast “italiano”

Turkey breast “italiano”
4 large thin turkey breasts (150 g each)
2 small to medium eggs
Iodised salt
10 sage leaves
Wash the turkey breasts, cut off the fatty edges and pound the meat until thin. Beat the eggs in a shallow bowl with salt, a pinch of pepper, finely chopped sage leaves and 1 tbsp. of Biskin® vegetable fat (Mediterranean flavour), or similar. Then dip the turkey breasts in the egg and sage mixture and cover in breadcrumbs. Repeat this process once. Fry in fat at 180 °C successively for 6 minutes until golden brown and drain on kitchen paper. Serve with tomato salad or boiled potatoes.