• 4servings
  • 220calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, D, P
MineralsSilicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 1/3 cup(s) plain breadcrumbs

  3. 4 (1/2-inch thick, 1 pound total) turkey breast cutlets

  4. Olive oil cooking spray

  5. 1 pint(s) grape or cherry tomatoes

  6. 4 large fresh thyme sprigs

  7. 1/2 cup(s) dry white wine

  8. 2 tablespoon(s) minced shallot

  9. 2 tablespoon(s) drained capers

  10. 1 tablespoon(s) unsalted butter

Instructions Jump to Ingredients ↑

  1. Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve. Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.

  2. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray. Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.

  3. Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.

  4. Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified. Spoon over turkey and serve with tomatoes.


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