Ingredients
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1
lb turkey cutlets
3
tablespoons butter or margarine
1
tablespoon olive oil
1/2
cup dry white wine
3
tablespoons fresh lemon juice
2
cloves garlic, finely chopped
2
tablespoons chopped fresh Italian (flat-leaf) parsley
2
tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired
Preparation
In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
