1 Turkey breast cutlet (about 1 pound)
 Seasoned breadcrumbs (Progresso Italian Style)
 2 Tablespoons olive oil
 Juice and zest of one lemon
 1 clove garlic, diced
 1 Cup dry white wine
 3 Tablespoons capers
 
 Slice turkey into four equal pieces.  Coat with bread crumbs and pound 
 with a meat mallet until 1/4 inch thick.  Fold and repeat, roughly 
 shaping the cutlets into ovals.  Coat well with breadcrumbs.
 
 Heat oil over medium-high heat until hot, and add cutlets.  Brown well on 
 both sides (about 1 minute per side).  Remove turkey and drain excess oil 
 on paper towels.
 
 Add garlic to pan and saute until it begins to brown.  Deglaze pan with wine.
 Add lemon zest, juice and capers.  Simmer over low heat 5 minutes.
 Add turkey and simmer over very low heat 10 minutes.
 
 Serves 2 as a main course, or 4 as part of a many course meal.
 
 Notes: This is a variation on a veal picatta that I got from a friends 
 grandmother.  I substituted turkey, and left out the butter.  It is 
 really good, and fairly low-fat.

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