For the scallopini, season thin-sliced turkey cutlets with salt and pepper, dust with flour and cook in a couple of teaspoons of olive oil, in a non-stick skillet over medium-high heat. They will take about 2 minutes on each side. Remove the turkey from the pan and add a small handful of capers, a few tablespoons of red wine vinegar, a handful of chopped fresh parsley and a couple tablespoons of butter. When the butter is fully melted, pour the sauce over the turkey to serve.
I forgot to add the parsley to the sauce before I took the picture.