Bash out the turkey breast with a meat mallet under a layer of cling film until ½cm thick. Season the flour and cover the breast with it. Dip the breast into the egg.
Using a food processor, make breadcrumbs from the bread and mix with the anchovy. Dip the turkey breast into this. Pan-fry with a knob of butter for a minute on each side or until golden brown.
Reduce the chicken stock, mixed with ½ clove of garlic, by two thirds or until sticky.
Melt the remaining butter in another pan until nut brown. Add the stock to the butter along with the capers.
Place the lemon segments atop the turkey escalope. Add the parsley and remaining garlic and garnish with watercress.
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