Peel a lemon down to the pulp with a sharp knife and cut into slices.
Heat the olive oil in a large frying pan and fry the lemon slices briefly. Remove and set aside.
Add the turkey cutlets seasoned with salt and pepper and sear briefly on both sides. Deglaze with the juice of half a lemon and add Rama Cremefine to boil. Add the capers and cook on low heat for five minutes.
Just before serving, add the lemon slices and garnish with the caper berries.
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