Turkey Sesame

This recipe by Victor Friedmann of Durham was the Grand Prize Winner ($1,000) in the 20th Annual North Carolina Turkey Cooking Contest, sponsored by the N.C. Turkey Federation.

1/2 turkey breast, boned and skinned (about 1.5 pounds), sliced into
1-inch thick slices
2 teaspoons French or Italian herbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
1 tablespoon Dijon mustard
1/2 cup plain bread crumbs
1/2 cup sesame seeds,
toasted 1/4 cup Parmesan cheese
1/4 cup finely chopped parsley
4 tablespoons butter, melted

Sauce

1 cup white wine
2 tablespoons lemon juice
1/4 cup whipping cream
2 tablespoons soy sauce
1/3 cup butter

Rub herbs, salt and pepper on turkey breast slices. Place turkey in a plastic, self-closing bag. Mix the buttermilk and mustard together thoroughly and pour over turkey. Close bag; refrigerate 2 to 3 hours or overnight.

In a shallow dish, mix together bread crumbs, sesame seeds, Parmesan cheese and parsley. Remove turkey slices from the marinade one at a time. Roll in bread crumb mixture, coating well. Place slices in a shallow, non-stick baking pan. Discard marinade. Drizzle slices with melted butter. Bake at 350 degrees until golden brown, 30-40 minutes.

In a saucepan, over medium-high heat, cook wine and lemon juice for 6-8 minutes or until mixture is reduced by half. Whisk in whipping cream. Allow to simmer 3-4 minutes, whisking constantly, until slightly thickened; whisk in soy sauce and butter until butter is melted. Serve turkey topped with cream and wine sauce.

Serves 4-6.

Note: Bone turkey breast or have butcher bone the breast.