Ingredients:
1 lb turkey cutlets ( about 4 pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 tablespoon vegetable oil, divided
3 tablespoons capers
1/4 cup chicken broth or 1/4 cup dry white wine
2 1/2 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons chopped pimiento
Directions:
Between two pieces of plastic wrap, flatten cutlets to 1/4 inch. Sprinkle with salt and pepper. Coat with flour on both sides.
In a skillet, heat half of the oil over medium heat. Cook half of the cutlets 2 minutes on each side or until browned, turning once. Set aside. Repeat cooking procedure with remaining cutlets and oil.
Add capers to skillet and cook 1-2 minutes, stirring until heated. Spoon over all cooked cutlets.
Add wine or chicken broth, lemon and lime juices, and cook, stirring, until reduced by half. Add butter, stirring until melted.
Return turkey and capers to the pan. Cook until heated through. Serve, drizzling each turkey cutlet with the citrus and caper sauce, and sprinkle with pimento.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.