Ingredients
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1 lb turkey cutlets (about 4 pieces)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup flour
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1 tablespoon vegetable oil, divided
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3 tablespoons capers
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1/4 cup chicken broth or 1/4 cup dry white wine
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2 1/2 tablespoons lemon juice
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3 tablespoons lime juice
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1 tablespoon butter or 1 tablespoon margarine
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2 tablespoons chopped pimiento
Instructions
- 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.