Turkey Cutlets with Lemon-Caper Sauce

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Ingredients

1/3

cup Gold Medal all-purpose flour 

1/2

teaspoon salt

1/2

teaspoon pepper

1

lb turkey cutlets

3

tablespoons butter or margarine

1

tablespoon olive oil

1/2

cup dry white wine

3

tablespoons fresh lemon juice 

2

cloves garlic, finely chopped

2

tablespoons chopped fresh Italian (flat-leaf) parsley

2

tablespoons capers

Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Directions

• 1 In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
• 2 In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
• 3 Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.