For four people, I used one package of turkey cutlets. I dried them off and dredged them in a mixture of flour, salt and pepper, and paprika.
I then lightly browned each one in a pan that had a small amount of olive oil and butter. When they were done, I put them in a holding dish. At this point, using the same pan I cooked the turkey cutlets in, I cooked 1 shallot, chopped up. I then added the capers, a cup of chicken broth, some parsley, salt and pepper, and lemon juice to the pan. I let this cook down to about half of the original amount of sauce. While all of this is going on, I cook about half of a box of wheat angel hair pasta. When it was done, I drained it and mixed in some herb salad dressing that I had made and had left over.
So....all that is left is putting it all together.... I grabbed some angel hair pasta, and placed a turkey cutlet on top with a little of the lemon caper sauce and sprinkled with some shaved parm cheese...
Well, folks, I am off for a week of fun in the sun in beautiful Provincetown, MA. See you when I get back!