Turkey Escalope With Lemon and Capers

This comes from chef Fiona Beckett, who is writing a book of cheap, quick and filling food for students. I wish I'd eaten this well when I was in uni! She recommends serving it with green beans and potatoes.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  large  turkey cutlets
• 1  tablespoon seasoned flour
• 2  tablespoons olive oil
• 1  lemon, juiced
• 1  tablespoon capers, rinsed and chopped
• 2  tablespoons fresh parsley, chopped
• 25  g butter, cut into cubes

Directions

1. Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
2. Sprinkle the flour over the escalopes until they are covered on both sides.
3. Heat a frying pan over a medium-high heat and add the oil.
4. Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
5. Remove from the pan.
6. Add the lemon juice, capers and parsley into the pan and let it bubble.
7. Add the butter and then pour this over the escalopes.
8. Serve with your favourite veggies.