Turkey Picatta for Two
From: OddlyEnuff
Newsgroup: rec.food.cooking
Date: 6-7-96
Makes 2 servings

1 lemon
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
2 turkey cutlets (about 1/2 lb)
1 tsp olive oil
1 garlic clove, minced
1/4 cup chicken broth
1/2 Tbsp. capers
1 tsp. butter

Remove the peel and white pith from the lemon and discard it. Cut the lemon segments from the surrounding membranes. Chop the segments coarsely and reserve with juice.

Combine flour, salt, and pepper in a shallow dish. Lightly dredge the cutlets in the flour mixture; pat off the excess. Heat oil in a large skillet over medium-high heat. Add the cutlets to the skillet; cook until the outside is golden brown and the interior is no longer pink, about 2-3 minutes per side.

Transfer to a platter and keep warm.

Add garlic to the skillet and cook, stirring, several seconds. Pour in the chicken stock and bring to a boil. Cook 1 minute. Add the reserved lemon segments and juice and capers; cook 30 more seconds. Add butter, swirling the skillet to melt it. Spoon the sauce over the reserved turkey and serve.