5 pound turkey
1/4 pound butter
1 Tablespoon olive oil
1 lemon
1 cup dry white wine
flour
salt
Skin the turkey. Cut, pound, and shape uniform breast cutlets. Dredge the cutlets through the flour. Heat the butter and olive oil. Cook cutlets over a medium flame, about 2-3 minutes on each side. When finished with all the cutlets, add the juice of one lemon to the pan. Add the wine. Return the cutlets and let them absorb the sauce for 1-2 minutes.