(Makes 4 Servings)
4 boneless turkey breast cutlets
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarse ground pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1/2 cup dry wine
1/3 cup lemon juice
1 tablespoon drained capers
8 lemon slices, halved
1 tablespoon chopped parsley
Place turkey between 2 sheets of plastic wrap and flatten to 1/4 inch thickness using a rolling pin.
In a bowl combine the flour, salt and pepper, and then dredge the turkey cutlets in the flour mixture.
In your large Healthy Life skillet, melt the olive oil and butter over medium heat. Add cutlets when you can
add a drop of water to the skillet and it dances. Cook cutlets until brown and turn (estimated 2 to 4 minutes
preside). Remove cutlets to a platter and keep warm.
Stir it wine and remaining ingredients into skillet, and cook over medium heat until the sauce slightly thickens
(estimated 2 minutes).
To serve, place lemon slices on plate with cutlet on top, then spoon the sauce over the cutlets. Serve with