Turkey Piccata

Ingredients

• 1½ lb turkey breast cutlets
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 lemon
• ¾ cup chicken broth
• 2 tbsp capers
• 2 tbsp fresh parsley (optional)

Steps

1. Pat turkey cutlets dry. In a shallow dish, combine flour, salt, and pepper. Dredge each turkey cutlet in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey cutlets in batches for 3-4 minutes per side, until golden brown and cooked through. Remove turkey and set aside.
3. Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the skillet. Deglaze with chicken broth, scraping up any browned bits from the bottom of the pan.
4. Squeeze the juice from the lemon into the skillet and add the capers. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens.
5. Return the cooked turkey cutlets to the skillet, turning to coat them in the sauce.
6. Garnish with fresh parsley, if using, and serve immediately.