Grilled Turkey Cutlets with Lemon, Capers & White Wine Sauce

• Season the turkey cutlets with salt and pepper, then coat with flour.
• In a skillet, heat the olive oil. Sear the cutlets 3 to 4 minutes on each side, until the turkey is brown and well cooked (see 2nd note).
• Set the turkey cutlets aside in a plate lined with foil paper.
• Remove excess oil in the skillet, if desired.
• Deglaze with white wine by scrapping the skillet with a wooden spatula to peel off the cooking juices at the bottom.
• Add the lemon juice, garlic, oregano, onion powder, pepper, capers and poultry broth. Continue cooking until the liquid has reduced by half.
• Add the butter and the cornstarch, to thicken the sauce, and continue cooking until the sauce reaches the desired consistency.
• Return the turkey cutlets to the skillet to warm them up and coat them well with the sauce.
• Garnish with fresh herbs and serve with grilled potatoes and green vegetables such as asparagus or broccoli.

Note:

• You can also use a 500 g turkey breast and cut it into 4 cutlets.
• You can check doneness with a meat thermometer inserted in the turkey breast. The turkey is cooked when its internal temperature reaches 165 °F.