1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 turkey cutlets (about 1 pound), each cutlet sliced in half across the grain
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1 tablespoon drained capers, rinsed
1/2 teaspoon sugar
2 teaspoons butter
1 tablespoon chopped fresh parsley
12 caper berries for garnish (optional)
Remove skin and white pith from lemon with a sharp knife. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.
Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey to the pan and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.
Add garlic to the pan and cook, stirring, for several seconds. Pour in broth and bring to a boil, stirring and scraping up any browned bits. Boil for 1 minute. Stir in the reserved lemon segments and juice, capers and sugar; cook for 30 seconds longer. Add butter and swirl the skillet until it has melted.
Spoon sauce over the cutlets, sprinkle with parsley and pepper. Garnish with caper berries, if using.
- per Serving
- 4 servings
- Fat. Total
- % Cal. from Fat