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Turkey Cutlets with Lemon-Caper Sauce

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 25 mins
Yield Makes 4 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound turkey cutlets
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons capers
  • Garnishes: lemon wedges, chopped fresh flat-leaf parsley

How to Make It

  1. Combine flour, salt, and pepper; dredge turkey in mixture.

  2. Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add turkey, and cook, in batches, 1 1/2 minutes on each side or until golden. Transfer to a serving dish, and keep warm.

  3. Add white wine, lemon juice, and remaining 1 Tbsp. butter to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated.

  4. Stir in garlic, parsley, and capers; spoon over turkey. Garnish, if desired. Serve immediately.