Calories per serving: 220
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes

INGREDIENTS:
2 lemons
1/3 cup plain breadcrumbs
4 turkey breast cutlets (1/2-inch thick, 1 pound total)
Olive oil cooking spray
1 pint grape or cherry tomatoes
4 large fresh thyme sprigs
1/2 cup dry white wine
2 tbsp minced shallot
2 tbsp drained capers
1 tbsp unsalted butter

DIRECTIONS:
1. Cut off peel and pith from the lemons. Cut lemons into slices, then cut slices in half; reserve. Spread breadcrumbs on some waxed paper and press the cutlets into crumbs to coat.

2. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray. Cook 2 1/2 minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.

3. 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.

4. Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified. Spoon over turkey and serve with tomatoes.