Instructions: Combine the flour, paprika, salt and pepper on a plate. Dredge the turkey cutlets in the mixture. Heat the oil in a large nonstick skillet over medium heat, add the
turkey and cook 4-5 minutes on each side, or until golden and cooked through.

Remove them from the pan.

Add the wine, lemon juice and chicken broth to the pan and boil until it thickens, and becomes somewhat syrupy. Swirl in the capers and butter.

Return the turkey to the pan for a moment just to reheat it. Serve the turkey with the capers and sauce spooned over the top.

Makes 4 servings.

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