Turkey Scallopini

Instructions

1. Prepare the turkey
   Place turkey cutlets between sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper, then dredge in the seasoned flour, shaking off excess.
2. Cook the cutlets
   Heat olive oil in a large skillet over medium-high heat. Add turkey cutlets and cook for 2-3 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate and keep warm.
3. Make the sauce
   In the same skillet, add 1 tablespoon of butter and garlic. Sauté for 30 seconds until fragrant. Add white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to reduce slightly.
4. Finish the sauce
   Pour in chicken broth and add capers and oregano. Bring to a simmer and cook for 3-4 minutes until slightly reduced. Swirl in the remaining tablespoon of butter to create a silky texture.
5. Return turkey to the pan
   Place the turkey cutlets back into the skillet, spooning the sauce over them. Simmer gently for 1-2 minutes to reheat the cutlets and allow them to absorb some of the sauce.
6. Serve
   Transfer turkey cutlets to serving plates. Spoon the sauce over the top, garnish with fresh parsley and lemon slices. Serve immediately, preferably with a side of pasta, rice, or roasted vegetables.