Turkey Piccata

Parkerman & Christie from San Diego, USA, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

4 turkey cutlets, pounded thin
1 cup of all purpose flour for dredging
1 tsp of salt
1 tsp of fresh ground black pepper
2 Tbls of extra virgin olive oil
2 cloves of garlic, chopped
2 lemons
1/2 cup of reduced sodium chicken broth
1/2 cup of white wine
1 Tbls of capers, rinsed
1 Tbls of unsalted butter
1/4 cup of flat leaf parsley

PREPARATION
In a shallow dish, combine the flour, salt and pepper.
Dredge the turkey cutlets in the flour and pat off the excess flour.
In a large frying pan, heat the olive oil and cook the cutlets on low heat until they are browned on both sides. Around 2 minutes on each side
Remove the turkey to a platter and keep warm.
Add the garlic and sauté for 1 minute.
Deglaze the pan with the chicken broth and wine by bringing it to a boil while scraping the brown bits at the bottom of the pan.
Add the capers and the juice from 1 lemon and cook for 1 minute longer.
Add the butter until it is melted.
Pour the sauce over the turkey
Garnish with parsley and serve with a quartered lemon.