Turkey Breast Cutlet with Lemon & Wine Sauce

Recipe taken from:
cooks.com

Ingredients:

• 2 tbsp. flour
• 3 tbsp. Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. nutmeg
• 1 egg, well beaten
• 1/2 c. skim milk
• 1 lb. raw boneless turkey breast
• Flour
• 4 tbsp. butter
• 1/3 c. dry white wine
• Juice of 1/2 lemon
• Chopped fresh parsley for garnish
• Lemon wedges
• Capers

Preparation:
In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges and capers. Makes 4 servings.

Notes & Tips:
This reminds me alot of chicken piccata. I had to add more wine to the sauce since it cooked down way too much. I liked the batter on the turkey. Also, I used pre-cut turkey breast cutlets to save time.

Nutrition Facts:
323 Calories, 14.5g Fat, 10.5g Carbs, 33g Protein