Lemon Mustard Turkey Cutlets

1/4 C Flour
Salt and pepper, as desired
1 lb. Turkey cutlets
2 T Butter or olive oil
1/2 C Heavy cream
2 T Fresh parsley, chopped
2 T Capers, drained
1 T Minced shallot or onion
2 t Dijon mustard
1 t Grated lemon peel

Directions:

Combine flour, salt and pepper on flat plate. Dredge cutlets in flour mixture, shaking off
excess.

Heat oil in large, non-stick skillet over medium heat. Add turkey and cook, turning once,
until cooked through, about 4 minutes. Remove to serving plate; keep warm.

Pour cream into skillet and heat over medium-high heat to boiling, scraping up browned
bits on bottom of skillet. Add remaining ingredients and cook until cream is slightly
thickened, about 2 minutes. Season with salt and pepper to taste. Spoon sauce over turkey;
serve hot.