After many failed attempts to photograph or scan the cookbook page, I could not get a clear copy, so I decided to just type it out. Here is the recipe that was featured in our daughter's college dining hall this past Saturday night:
Turkey Scaloppini in Lemon-Caper Sauce
1 lb turkey breast sliced
1/4 cup all purpose flour
2 Tablespoons olive oil
1/2 cup white wine
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
2 Tablespoons capers drained
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon ground black pepper
1/2 Teaspoon salt
1. Light coat the turkey in the flour, patting off any excess.
2. Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat. Add half the turkey & cook, turning once, until golden brown and cooked through--a few minutes per side. Transfer the cooked turkey to a plate. Heat the remaining tablespoon of oil, and the remaining turkey & transfer to the plate.
3. Add the wine, lemon juice, parsley, capers, Worcestershire sauce, pepper & salt to the skillet & bring to a boil. Simmer 1-2 minutes scraping up any brown bits stuck to the pan, until the sauce has thickened slightly. Return the turkey to the skillet, spoon the sauce over the top, and simmer 2 more minutes to heat through. Serve immediately.