Ingredients
Equipment
Method
Prepare the Marinade
- In a small bowl, whisk together the fresh lemon juice, olive oil, lemon zest, black pepper, garlic powder, and a pinch of salt to create the marinade and finishing sauce.
Marinate the Turkey Cutlets
- Place the turkey cutlets in a shallow dish or resealable plastic bag. Pour half of the lemon marinade over the cutlets, coating evenly. Marinate for at least 15 minutes.
Cook the Turkey Cutlets
- Heat a skillet over medium heat. Add the turkey cutlets and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
Sauté the Capers
- In the same skillet, add drained capers and the remaining lemon marinade. Sizzle for 1-2 minutes to release flavor and crisp them slightly.
Combine and Garnish
- Return turkey cutlets to the skillet, spoon the caper sauce over them, and cook for an additional minute. Remove from heat and garnish with chopped parsley before serving.
Notes
- Do not overcook turkey cutlets to keep them juicy and tender.
- Drain capers well to avoid diluting the sauce.
- Marinate for at least 15 minutes for best flavor infusion.
- For substitutions, use chicken cutlets or green olives if capers are unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently.