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 ? clove of garlic, by 2/3 or until sticky.
Place the lemon segments atop the turkey escalope.
Add the parsley and remaining garlic and garnish with watercress.