Turkey Piccata

         Total: 30 Minutes                 Makes 4 to 6 servings

1               pound boneless turkey breast cutlets**
1/2            cup all-purpose flour
1               teaspoon salt
1               teaspoon white pepper
3               tablespoons butter, divided
2               tablespoons olive oil 
1/2            cup dry white wine
1/3            cup fresh lemon juice
1               tablespoon drained capers
6               lemon slices, halved
1               tablespoon chopped fresh flat-leaf parsley

1.       Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
2.       Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
3.       Melt 1 Tbsp. butter in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200° oven to keep warm. Repeat with remaining turkey, 1 Tbsp. butter, and 1 Tbsp. oil as needed.
4.        Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp. butter. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.
TIP :
     **1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted