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These are tasty and make a good, quick supper. Very nice with noodles or pasta.

• 1/4 cup all-purpose flour
• salt and pepper, as desired
• 1 pound turkey cutlets
• 2 tablespoons butter or olive oil
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons capers, drained
• 1 tablespoon minced shallot or onion
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon peel

Combine flour, salt and pepper on flat plate. Dredge cutlets in flour mixture, shaking off excess.

Heat oil in large, non-stick skillet over medium heat. Add turkey and cook, turning once, until cooked through, about 4 minutes. Remove to serving plate; keep warm.

Pour cream into skillet and heat over medium-high heat to boiling, scraping up browned bits on bottom of skillet. Add remaining ingredients and cook until cream is slightly thickened, about 2 minutes. Season with salt and pepper to taste. Spoon sauce over turkey; serve hot.