Turkey Cutlet Piccata with Capers and Tomatoes

This is a recipe for breaded turkey cutlets
served with a fast to make white wine sauce.

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

Directions:
Cut off peel and pith from lemons. Cut into slices,
remove seeds,then cut slices in half; reserve.
Spread breadcrumbs on waxed paper.
Press cutlets into crumbs to coat.
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.
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.
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.