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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons lemon juice, divided |
3/4 pound turkey breast cutlets |
1 1/2 tablespoons all-purpose flour |
1/2 teaspoon paprika |
1/4 teaspoon ground white pepper |
1/2 teaspoon olive oil |
1/4 cup dry white wine or low-sodium chicken broth |
1 tablespoon drained capers |
1 1/2 teaspoons chopped fresh parsley |
Directions:
1. Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.
3. Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.
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