Turkey Cutlet with Caper Sauce

• 1 pound turkey cutlets
• sea salt
• pepper
• 4 tbsp (60 ml) flour
• 2 tbsp (30 ml) butter
• 1 tbsp (15 ml) oil
• 1 tbsp (15 ml) capers
• 3/4 cup (175 ml) parsley
• 1/2 cup (125 ml) Dry White Wine
• 1/2 cup (125 ml) Chicken Broth
• Juice of 1 Lemon

1. Pound Turkey Cutlets to 1/8in.
2. thickness.
3. Sprinkle both sides with Salt and pepper.
4. Dredge cutlets in flour to coat.
5. Heat butter and oil in heavy skillet.
6. When pan sizzles, add turkey.
7. Cook on high heat, turning once, until each side browns.
8. It will take 2-3 minutes for turkey to cook.
9. Remove turkey to platter and keep warm.
10. Add wine, stock (broth), lemon and capers to skillet, cook until reduced by 1/2 -1/3.
11. Stir in parsley and then pour over turkey.
12. Serve with white or long grain wild rice.

turkey cutlets, salt, pepper, flour, butter, oil, capers, parsley, white wine, chicken broth, lemon

Taken from online-cookbook.com/goto/cook/rpage/000184 (may not work)