1Remove skin and bones from turkey and cut meat into thin slices. Place on a board and cover with plastic wrap; pound with a meat mallet to flatten. Coat each slice in flour, then dip in beaten egg, then coat well with bread crumbs. Cook turkey for 3 to 4 minutes on each side in 4 tablespoons butter in a large skillet, cooking in 2 batches if necessary to not crowd skillet. Set aside and keep warm. Add 3 tablespoons butter to same skillet and cook until it just begins to brown. Remove from heat and add capers and lemon juice; season to taste with salt and pepper then stir in parsley. Saute orzo in remaining tablespoon butter. Serve turkey slices over orzo and drizzle with lemon butter. Makes 4 servings.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.