Turkey Scalloppini with Capers and Lemon

Pound turkey breasts into scalloppini filets. Mix flour and bread crumbs with salt and pepper to taste.

Heat saute pan with olive oil. Dredge turkey through the flour/bread crumb mixture, then saute both sides until fully cooked. Place onto a sheet pan and keep warm.

Add shallots, garlic, and capers to saute pan and saute until lightly golden. Deglaze pan with wine. Reduce by 1/2. Add stock and reduce by 1/2. Add butter and swirl in pan until all is melted into the sauce. Finish with lemon juice, salt and pepper to taste. Remove from heat.

Serve with basil mashed potatoes and a variety of grilled vegetables (red and yellow pepper, eggplant, zucchini, and fennel).

Garnish with a lemon wheel twist.