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Turkey Cutlets with Lemon-Caper Sauce

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By Betty Crocker Kitchens
Updated Mar 6, 2014
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In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Turkey Cutlets with Lemon-Caper Sauce

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb turkey cutlets
  • 3 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons capers
  • Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • Step 
    2
    In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Step 
    3
    Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition

290 Calories
13g Total Fat
30g Protein
11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Total Fat
13g
0%
Saturated Fat
6g
0%
Sodium
630mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
30g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 4 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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