Thin turkey breast cutlets in a lemon-caper butter sauce served with fluffy couscous.
180 gTurkey breast
35 gButter
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0.5 cupCouscous
0.5 cupChicken Broth
25 gFlour
1.5 tbspLemon Juice
15 gCapers
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Pour hot chicken broth over couscous, cover for 5 minutes, then fluff with a little butter.
Season turkey with salt and black pepper and coat lightly in flour.
Sear turkey in cooking oil for 3 minutes per side.
Add lemon juice, capers, and remaining butter, then simmer for 2 minutes.