- 1 pound boneless turkey breast cutlets*
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/3 cup fresh lemon juice
- 1 tablespoon drained capers
- 6 lemon slices, halved
- 1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
Melt 1 Tbsp. butter in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200° oven to keep warm. Repeat with remaining turkey, 1 Tbsp. butter, and 1 Tbsp. oil as needed.
Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp. butter. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.
*1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.