Ingredients:
- 1 1/2 pounds turkey cutlets
- salt and pepper
- 4 tablespoons flour, divided
- 1 tablespoon olive oil
- 3 tablespoons softened butter, divided
- 2/3 cup chicken broth
- juice of 2 lemons
- 2 tablespoons dry white wine or more chicken broth
- 2 to 3 tablespoons drained capers
- 1 tablespoon chopped fresh parsley
Preparation:
In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil.
Put 3 tablespoons of flour in a plate. Dredge the turkey cutlets in the flour, then saute 2 to 3 cutlets for about 3 to 4 minutes on each side, until browned and cooked through. Repeat with the remaining cutlets. Remove browned cutlets to a plate and keep warm.
Add the chicken broth, lemon juice, and wine to the skillet and bring to a boil.
Stir 1 tablespoon of flour into the remaining 1 tablespoon of soft butter until smooth. Whisk into the broth and lemon juice mixture and simmer for 2 minutes. Add the capers and parsley. Pour over the turkey cutlets and serve immediately.
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