Ingredients

• 1 1/2 lbs sliced raw turkey cutlets (1/4-inch thick)
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 cup chicken broth or 1 cup homemade turkey broth
• 1 1/2 tablespoons fresh lemon juice
• 2 1/2 tablespoons capers, rinsed
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons unsalted butter

Instructions

1. Pat turkey dry and season with salt and pepper.

2. Coat the slices in flour and shake off any excess.

3. Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.

4. Remove to a covered platter and keep warm.

5. Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.

6. Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.

7. Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!

8. Boil broth until reduced to about 3/4 cup.

9. Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.

10. Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.