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Compliments Unbleached Flour
salt and freshly ground pepper
Compliments Balance Turkey Breast
Compliments Chicken Broth
dry white wine
fresh lemon juice
Compliments Cornstarch, mixed smoothly with 2 tablespoons water
In a wide, shallow bowl, mix together flour, salt and pepper to taste.
Dip each turkey cutlet into flour mixture to coat both sides.
Transfer to a plate as coated.
In a 12 or 14-inch frying pan, melt half the butter over medium-high heat.
Add as many cutlets as will fit in a single layer.
Cook until undersides are lightly browned, 1-11/2 minutes.
Turn cutlets over and cook until other side is browned and turkey is no longer pink in center (cut to test), about 1 minute more.
Transfer to a serving platter.
Melt remaining butter in pan and repeat to cook remaining turkey.
Transfer to platter; keep warm.
In a small bowl, mix together broth, wine, lemon juice, and capers.
Add mixture to pan. Bring to a boil over high heat, stirring often.
Cook until mixture is reduced to about 1 cup, 4-6 minutes.
Whisking constantly, stir in cornstarch mixture until sauce thickens (this will only take a few seconds). Pour sauce over meat and serve.
Per serving (1/4 of the recipe):