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1
In a small jar, make a slurry of 1/4 c of the chicken stock and 2 T corn starch. Shake well, and set aside.
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2
Place about a cup of corn starch in a pie plate or other shallow bowl. Dredge each turkey cutlet in the corn starch until completely coated. Shake off any excess.
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3
Preheat oven to lowest temperature and put an oven-proof plate in it.
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4
Coat bottom of a non-stick skillet with the oil and get it hot over medium to medium-high heat (depending upon your cooktop).
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5
Saute the turkey cutlets until nicely browned, about 4 minutes per side. Don't crowd the pan -- cook them in batches if necessary. Put cooked cutlets on warmed plate in oven.
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6
Put the remaining 1 1/2 c chicken stock and vermouth in a saucier or sauce pan and bring to a boil. Add the capers.
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7
Whisking rapidly, shake up the slurry jar to make sure everything's nice and mixed, and pour about 1/3 of the slurry into the broth. The sauce will thicken. Add another 1/3 of the slurry if necessary (most likely). The sauce needs to be nice and thick at this point as it is about to get cut with the lemon juice. Use the last 1/3 of the slurry if sauce hasn't thickened to the point where the bubbles will stack.
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8
Remove the pan from the heat and whisk in the lemon juice. Then whisk in each tablespoon of cold butter, one at a time.
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9
Serve turkey cutlets with the sauce spooned over them.
