4 each Turkey Breast Cutlets (about 1 pound)
1 bag (10 ounce) fresh spinach, washed, stems removed
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers
2 tablespoons fresh parsley, chopped
Wash spinach and remove stems as needed. Bring 1-inch water to a boil in a pot with a steamer rack. Place spinach on rack and steam, covered, 5 minutes or until wilted. Remove spinach to a large platter and keep warm.
Meanwhile, place cutlets between two sheets of plastic wrap; pound to flatten to a uniform 1/8-inch thickness with a meat mallet or rolling pin.
Combine flour, salt and pepper in a shallow pan. Add cutlets and turn to coat.
Heat butter and oil in a large skillet over medium-high heat. Add cutlets (as many as will fit without crowding) and cook 2 minutes per side until golden brown. Remove to platter atop the spinach.
Add wine to juices in skillet; scrape any browned bits from bottom of skillet. Add lemon juice, capers and parsley and bring to a boil. Heat 2 to 3 minutes. Pour sauce over turkey on platter and serve immediately
No Nutritional Information Available