My recipe is very basic. I start with just basic white flour mix in salt, pepper and Mortons Seasonall. Mix the flour and seasonings in a 1 gallon ziplock bag use 1 cup of flour for 2 or 3 breasts I like to be heavy on the seasonings but you adjust the seasonings to your desire. Use whole milk and a couple of eggs mix together and then dip your breast in the egg/milk mix and then put the breast in the bag of flour and shake let the breasts chill in fridge for an hour. Use a frying pan large enough to fry all your breasts at once or as many as you can fit. I like to use real butter in the frying pan but an oil of your choice will work. Heat up the frying pan to med/high place the dove bteasts in the pan so the bone side is down meat up. Turn the stove down to low put some type of cover over the frying pan and let it simmer. The key I have found do not over cook.
I like to do some basic fried potatoes and onions to go along with the Dove breasts.
I soak the breasts in olive oil and oregano, put them on a hot grill till rare to medium rare. The dipping sauce I make is equal parts current or red plumb jelly, butter, and worchester sauce heated up in a sauce pan.
