1/4 cup all-purpose flour
1 large egg
4 boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
2 tablespoons olive oil
8 thin lemon slices (from 1/2 lemon)
2 tablespoon rinsed and drained capers or pitted green olives, chopped
1/2 cup dry white wine
1 cup reduced-sodium chicken broth
1 tablespoon unsalted butter
1/2 cup chopped flat-leaf parsley (optional)
1. Combine flour with 1/4 teaspoon each salt and pepper on shallow plate. Beat egg with 1 tablespoon water in shallow bowl. Dredge turkey in flour mixture until coated, shaking off excess. Dip in egg mixture to coat, allowing excess to drip off.
2. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning until golden brown and almost cooked through, 6 to 7 minutes. Remove to plate.
3. Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes. Remove lemon to plate. Add wine and then broth and simmer until slightly thickened, about 6 minutes.
4. Return turkey to skillet and stir in butter and parsley, is using. Simmer until turkey is cooked through, about 5 minutes longer. Top with lemon slices, if desired.