Hands-On Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 10
2 tablespoons olive oil
4 pounds boneless turkey cutlets
1/2 cup all-purpose flour
2 tablespoons capers, rinsed
11/2 tablespoons grated lemon zest
6 tablespoons lemon juice
1 cup chicken stock
1/2 teaspoon ground black pepper
1. Heat the oil over medium heat in a large sauté pan. Dust the turkey with the flour and shake off excess. Add the turkey to the pan and brown the turkey pieces on one side, then turn.
2. Add the capers, lemon zest, lemon juice, stock, and pepper. Cook for 6–10 minutes longer until browned and cooked through.
3. Serve hot.
Per Serving: Calories: 250 | Fat: 4 g | Saturated fat: 0 g | Cholesterol: 70 mg | Sodium: 240 mg | Total carbohydrates: 6 g | Dietary fiber: 0 g | Sugars: 0 g | Protein: 46 g