Ingredients
- 1/4 cup all-purpose flour
- 1 cup large egg
- 4 cup boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
- 2 tablespoon olive oil
- 8 tablespoon thin lemon slices (from 1/2 lemon)
- 2 tablespoon rinsed and drained capers or pitted green olives, chopped
- 1/2 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley (optional)
Preparation
Baking Directions:
1.Combine flour with ¼ tsp each salt and pepper on shallow plate.
Beat egg with 1 tbsp water in a shallow bowl.
Dredge turkey in flour mixture until coated, shaking off excess.
Dip in egg mixture to coat, allowing excess to drip off.
2.Heat oil in a large skillet over medium-high heat.
Add turkey and cook, turning, until golden brown and almost cooked through, 6 to 7 minutes.
Remove to plate.
3.Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes.
Remove lemon to plate.
Add wine and then broth and simmer until slightly thickened, about 6 minutes.
4.Return turkey to skillet and stir in butter and parsley (if using).
Simmer until turkey is cooked through, about 5 minutes longer.
Top with lemon slices, if desired.
Leave out the lemon slices, if you prefer, and add 1 to 2 tbsp of fresh lemon juice in the last step for the same delicious hit of zing.
Try sprinkling with chopped cilantro or scallions, toasted coconut, and/or cashew pieces.