1/4 cup dry white wine or low-sodium chicken broth
1 tablespoon drained capers
1 1/2 teaspoons chopped fresh parsley
How to Make It
Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.
Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.
Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.