How to make it

  • Pound the turkey cutlets quite thin, and dredge in seasoned flour.
  • Shake of excess.
  • Heat butter and oil in large heavy skillet.
  • Quickly saute the turkey pieces in the foaming butter oil mixture about 2 minutes per side. Remove turkey from pan to platter and keep in 200 degree oven to keep warm.
  • Mash anchovies, combine with the remaining butter and sherry in the skillet, bring up to heat and gently cook for 8 minutes or so. Stir in capers, parsley and lemon juice.
  • Pour over turkey cutlets and serve.

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