1 1/2 tablespoons
1. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the turkey with salt and pepper and dredge it in flour.
2. Sauté the turkey over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.
3. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the turkey, sprinkle with parsley and serve.
NOTE: You may have to sauté the turkey in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Serving Size: 1 turkey cutlet
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin