Turkey Tenderloin Scaloppine

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

1. Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
2. Combine flour, salt, and pepper, and dredge turkey in mixture.
3. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2minutes on each side or until golden. Remove from skillet, and keep warm.
4. Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
5. Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately. Prep: 15 min., Cook: 15 min.
6. Note: Serve over hot cooked angel hair pasta, if desired.

turkey breast tenderloins, flour, salt, pepper, butter, olive oil, white wine, lemon juice, fresh italian parsley, garlic, capers, lemon wedges

Taken from www.myrecipes.com/recipe/turkey-tenderloin-scaloppine (may not work)