4 (4-ounce) Turkey Cutlets, pounded to ¼ inch thickness
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup finely chopped fresh sage leaves
2 tablespoons capers, rinsed and drained
Juice of 1 lemon
Put a large skillet over medium-high heat.
Season both sides of the turkey with salt and pepper. Add the olive oil to the preheated pan. Arrange all 4 pieces of turkey in the pan and cook until light golden brown, about 2 minutes. Flip and cook until light golden brown, about 1 minute. Reduce the heat to medium and add the butter. When the butter is fully melted and begins to brown, add the sage, capers, lemon juice and ¼ cup water. Cook until the sauce reduces slightly, about 1 minute.
Put the turkey on plates, spoon the sauce on top and serve.
Camp has been a part of my life for as long as I can remember. I started here at KenWood at age 8 as a Super Deb, and the rest is history. KenWood is where I discovered my love of all waterfront activities and karaoke.