Creamy parmeggiano crusted turkey breasts

First you boil a bunch of potatoes (no idea how many), with their skins on for a long long time. Every now and then pierce with a knife.

When they are so so so boiled that when you poke them with a knife the knife will cut them in half, drain them and peel them under cold water by hand.

Using a hand mixer add: salt, pepper, skim milk (for angie put a bit of the mixture aside). For MArco continue to add a bit of butter and 1/2 cup of fresh Stravecchio parmeggiano regiano.


These are your mash potatoes perfect for serving to friends, especially if you cream them forever using the hand mixer.



The next day take tw big turkey breasts, salt them then coat them in one beaten egg white with one helf a normal edd (only half the yolk of the normal egg should be used). Then Flour them in a mixture of flour mized with 2 tabelspoons of corn flour (polenta flour) and salt.

Cook the breats in a bit of olive oil till they are about done. Try not to overcook. At just about the end of cooking spread mashpotatoes over the turkey breasts, with a few drops of olive oil, turn and do the same thing. Brown in the pan till the mash potatoes start to fry up a bit in the oil and turn into like hash browns.


Serve hot with a bit of ketchup :)
and love, don't forget to serve with love.