Turkey Cutlets with Sherry Caper Glaze

As soon as I saw the Turkey Cutlets at the market I knew what they would become. Very light breading, a quick pan sauce with sherry and capers, dinner was on the table in about twenty minutes. You can use almost any meat for this recipe, turkey, chicken, pork, fish fillets, shrimp, whatever you like. If using chicken or pork, make sure it is no thicker than 1/4 inch. For the sherry, I use a pale dry sherry, nothing fancy, available at your local wine shop. I always keep a bottle on hand. We served this with vodka pasta (I had the sauce already made), but a simple veg or favorite side dish will do. Enjoy!

Turkey Cutlets with Sherry Caper Sauce

1 to 11/2 lbs. of turkey cutlets
1/2 c. seasoned or plain breadcrumbs
2 T olive oil
2 T butter
1/2 c. pale dry sherry
2 T capers, drained

Melt butter in olive oil over medium heat. Dip the cutlets into the breadcrumbs to lightly coat. Saute until golden on each side, about 2-3 minutes per side. Remove from pan to a plate and keep warm while sauteing the rest of the cutlets.  When all cutlets are done and on the plate add the sherry and capers to the pan. Simmer the sauce for abut five minutes, until reduced by half. Swirl another tablespoon of butter into the pan, return the cutlets to the pan, turning over to coat with the sauce. cover and cook on low heat until meat is rewarmed. About 5 minutes. Enjoy! Note: this dish does not make alot of sauce, just enough to coat the turkey cutlets.