Turkey Piccata

Ingredients

• 40 cherry tomatoes
• 1 tbsp unsalted butter
• 16 oz turkey breast cutlets
• 2 lemons
• 1 tsp leaves thyme
• 2 tbsps drained capers
• 2 tbsps chopped shallots
• 4 fl oz white wine
• 1/3 cup plain breadcrumbs

Directions

1. Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
2. Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.
3. Coat a large non-stick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray.
4. Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.
5. Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.
6. Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half.
7. Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified.
8. Spoon over turkey and serve with tomatoes.