Turkey "Schnitzel" Recipe - Los Angeles Times

Ingredients

• 2 turkey breast cutlets, about 4 ounces each
• 1/4 cup flour, seasoned with 1/2 teaspoon salt and 1/8 teaspoon pepper
• 1 cup fine fresh bread crumbs, left out to dry
• 1 egg, lightly beaten
• Coarse salt
• Freshly ground pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon minced parsley, for garnish
• 2 teaspoons drained capers, for garnish
• 2 lemon wedges, for garnish