| 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. |
