1 lb. Turkey Cutlets (1/4 thick)
4 tbsp. All Purpose Flour
½ tsp. Black Pepper
4 tsp. Extra Virgin Olive Oil
1 medium Yellow Onion, fine dice
1 tsp. Fresh Thyme, minced
2 tbsp. Water
2 cups Chicken Broth
2 tbsp. Capers, rinsed and chopped
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Flat Leaf Parsley, chopped
Cut and pound cutlets into 4 – 4 ounce pieces about ¼ inch thick and set aside. In a shallow dish combine the flour and pepper. Dredge the cutlets through the flour mixture and shake off the excess. In a large skillet, heat the oil over medium-high heat and add the cutlets one at a time. If too big the cutlets may need to be done in batches. Brown the cutlets on both sides for about 2 to 3 minutes each, transfer to a platter and place in a pre-heated 225 degree oven. Now add onion, thyme and water to the pan. Cook while you stir until onions have softened, about 3 minutes. Add the capers, lemon juice and parsley to the mixture and combine. Continue cooking about 1 minute after adding the cutlets back to the pan. Remember to turn the cutlets once during this minute and serve.
Note: This recipe works well with chicken cutlets too. You may want to try the recipe using pork or veal cutlets as well.
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