Active Time

　　25 min

　　Total Time

　　25 min

　　Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.

　　

Ingredients

Serves 4

　　1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets

　　1/2 cup all-purpose flour

　　4 tablespoons olive oil

　　2 garlic cloves, minced

　　1 cup chicken broth

　　1 to 1 1/2 tablespoons fresh lemon juice

　　2 tablespoons capers, rinsed

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.

　　

Step 2

Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.