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Shanna's Turkey Tenderloin Scaloppini

1 1/2 lb turkey breast tenderloins 
1/3 cup all-purpose flour 
1/2 tsp salt 
1/2 tsp freshly-ground black pepper 
3 tbl butter divided 
1 tbl olive oil 
1/2 cup dry white wine 
3 tbl lemon juice 
2 tbl chopped fresh Italian parsley 
2 x garlic cloves minced 
2 tbl capers 
    Lemon wedges for garnish 
    Fresh Italian parsley for garnish 

 Method : 
Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour, salt, and pepper, and dredge turkey in mixture.
Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.
Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately.
This recipe yields 4 servings 

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biodegradable: Able to decompose or be broken down by the earth's natural elements. Biodegradable materials will rot and completely disappear into the earth, over time.