4 turkey cutlets
1/3 cup of flour
1 tsp salt
1/2 tsp black pepper
6 Tbsp butter
2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp capers
1/4 cup white wine
1 8 oz. package of spinach egg noodles
Pound turkey cutlets between 2 pieces of waxed paper until very thin.
Put flour, salt and pepper into a bowl. Put turkey cutlets into bowl one at a time being sure to coat well with the flour mixture. Set aside.
Heat half of the butter and all of the olive oil in a large skillet over medium heat until bubbly. Brown the turkey cutlets quickly (about 2 minutes per side). Remove to a warm platter and cover loosely with tin foil.
Prepare the spinach egg noodles according the the package directions.
Add lemon, parsley, capers and white wine to the skillet. Over low heat add the remaining butter and allow to simmer for about 5 minutes.
Arrange the spinach noodles on the plate. Top with 2 turkey cutlets each. Spoon the butter sauce over the noodles and cutlets.
If desired, garnish with fresh lemon slices and fresh parsley. Serve immediately.