1 tablespoon flour
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 turkey breast cutlets
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted margarine
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley


1. Combine flour, salt, and pepper together on a plate. Press turkey cutlets in flour mixture, coating evenly and shaking off excess; set aside.

2. Heat oil and margarine in a heavy skillet over medium heat. Add cutlets and cook 1 to 2 minutes per side, until browned. Transfer to a plate to drain.

3. Reduce heat to medium. Add lemon juice and parsley to skillet, stir 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.