Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
In a shallow bowl, combine flour, salt and pepper. Coat turkey cutlets in flour until covered on both sides.
Lightly coat a large skillet with olive oil cooking spray and heat over medium-high heat until hot. Lightly spray cutlets with cooking spray. Cook for 2 1/2 minutes per side, or until golden and cooked through. Remove to a platter and keep warm.
Add tomatoes and basil to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes, or until tomato skins start to char and split in spots; transfer to platter.
Add wine, shallot and capers to skillet; boil for 1 minute, or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until margarine is melted. Spoon sauce and arrange lemon slices over turkey. Garnish turkey with parsley and serve with tomatoes.
Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
In a shallow bowl, combine flour, salt and pepper. Coat turkey cutlets in flour until covered on both sides.
Lightly coat a large skillet with olive oil cooking spray and heat over medium-high heat until hot. Lightly spray cutlets with cooking spray. Cook for 2 1/2 minutes per side, or until golden and cooked through. Remove to a platter and keep warm.
Add tomatoes and basil to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes, or until tomato skins start to char and split in spots; transfer to platter.
Add wine, shallot and capers to skillet; boil for 1 minute, or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until margarine is melted. Spoon sauce and arrange lemon slices over turkey. Garnish turkey with parsley and serve with tomatoes.
Thank you!