Serves 4.

Note: From "Bold & Healthy Flavors," by Steve Raichlen.

• 11/2 lb. turkey cutlets

• Salt and freshly ground black pepper

• 1/2 c. flour (about)

• 2 egg whites

• 1/2 c. dry bread crumbs (about)

• 2 tbsp. olive oil

• 2 tbsp. capers, for garnish

• Lemon wedges, for garnish


Place each cutlet between 2 pieces of plastic wrap and pound with mallet or side of cleaver to 1/4-inch thick. Season cutlets on both sides with salt and pepper.

Place flour, egg whites and bread crumbs each in 3 shallow bowls. Dip each turkey cutlet first in flour, shaking off any excess, then in egg whites, and then in bread crumbs.

Heat oil in nonstick frying pan over high heat. Pan-fry schnitzel for 30 seconds per side, or until golden brown. Drain on paper towels. Sprinkle the schnitzel with capers and serve with lemon wedges on the side.