Instructions: Directions: Place the flour, salt and pepper into a bowl. Dredge the turkey cutlets in the flour on both sides. Dip the cutlet into the beaten eggs and then coat the cutlet with the Italian bread crumbs. In a large saute pan, heat the olive oil. Add the minced shallots and saute briefly. Place the cutlets into the pan and saute for 3-4 minutes on each side until golden.

Squeeze the lemon juice over the cutlets and then pour the dry sherry into the pan. Add the capers and cook for 1 minute. Garnish with parsley and serve.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.