Ingredients
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons butter, divided
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1 tablespoon olive oil
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1/2 cup dry white wine
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3 tablespoons lemon juice
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2 tablespoons Italian parsley, chopped, fresh
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2 garlic cloves, minced
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2 tablespoons capers
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lemon wedge
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1 1/2 lbs turkey breast tenderloins
Instructions
- Cut turkey into 1/2 inch thick slices. Place between 2 sheets of plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge turkey slices in mixture.
- Melt 2 tbsp butter with oil in a large skillet over medium high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.
- Add remaining 1 tbsp butter, wine, and juice to the skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
- Stir in parsley, garlic, and capers; spoon over turkey.
- Garnish with lemon wedges and extra parsley, if desired.