1 tablespoon whole wheatflour
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 turkey (or chicken) breast cutlets, 1/4 inch thick
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley
Combine flour, salt, and pepper together on a plate. Press turkey cutlets in flour mixture, coating evenly and shaking off excess; set aside.
Heat oil and butter in a heavy 10-inch nonstick skillet 1 minute over medium-high heat. Add cutlets and cook 1 to 2 minutes per side, until browned. Transfer to a plate lined with paper towels to drain.
Reduce heat to medium. Add lemon juice and parsley to skillet, stirring with a wooden spoon to loosen the browned bits in pan. Return cutlets to skillet and cook 1 to 2 minutes, until heated through, basting often with the lemon-parsley sauce.
molly's note:
Be sure to use the heaviest skillet you have when cooking poultry cutlets. Because the meat cooks very quickly, it is important that the heat in the pan is evenly distributed --and the thicker the skillet, the more even the heat.