Place cutlets between 2 sheets of heavy duty plastic wrap or
parchment and flatten with a rolling pin. Sprinkle cutlets with salt,
pepper and dredge in flour.
Brown half of turkey in 1
tablespoon hot oil in a large skillet over medium heat, turning once.
Remove from skillet and set aside. Repeat if necessary if all pieces do not
fit at one time.
Add capers to skillet and cook, stirring constantly, until
thoroughly heated. Spoon over turkey. Add wine and juices to skillet; cook,
stirring occasionally, until reduced by half.
Add butter, stir until melted. Add turkey and capers and
cook until thoroughly heated. Drizzle each serving with sauce and
sprinkle with pimento.
Yields 4 servings.