Turkey Piccata

Ingredients

• 3 tablespoons butter divided
• 1 tablespoon capers drained
• 0.5 cup cooking wine dry white
• 0.5 cup flour all-purpose
• 1 tablespoon flat-leaf parsley fresh chopped
• 6 slices optional: lemon halved
• 0.3 cup juice of lemon fresh
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 1 pound turkey breast cutlets boneless
• 1 teaspoon pepper white

Equipment

• frying pan
• oven
• wire rack
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
2. Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
3. Melt 1 Tbsp. butter in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.
4. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown.
5. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200 oven to keep warm. Repeat with remaining turkey, 1 Tbsp. butter, and 1 Tbsp. oil as needed.
6. Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened.
7. Remove from heat; stir in remaining 1 Tbsp. butter.
8. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.
9. *1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.