method
1. Mix 2 tbsp of the oil with the lemon juice and a pinch of salt in a shallow dish. Add the turkey, mix well and leave to marinate for 1 hour.
2. Drain the turkey and pat dry on kitchen paper. Spread thinly with the mustard. Beat the eggs lightly on a plate and use to coat turkey. Dip turkey slices into the breadcrumbs, pressing them on gently.
3. Melt the butter and remaining oil in a skillet and gently fry the turkey for about 10 minutes on each side, till tender and golden.
4. Drain on kitchen paper and arrange on a warmed dish. Garnish with chopped parsley and lemon wedges and serve immediately with a tomato and onion salad dressed with vinaigrette.
