Breaded Turkey Cutlets in Lemon Caper Sauce

Cutlets
½ cup flour
¼ teaspoon salt and pepper or seasoning salt of choice
1 egg
2 tablespoons milk
¼ teaspoon salt and pepper or seasoning salt of choice
8 turkey cutlets
1 cup seasoned dry bread crumbs
2 tablespoons butter
Combine flour and seasonings in shallow dish. Combine egg, milk, salt and pepper in a shallow dish. Place bread crumbs in a shallow dish. Dry cutlets, dredge first in seasoned flour, then egg mixture and finally in bread crumbs. Place on chilled plate and refrigerate for several hours or up to a day. Saute cutlets in 2 tablespoon butter until lightly brown and place in 350 degree oven while making the sauce.
Sauce
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons capers, rinsed and drained.
Melt butter in a small skillet, add flour and cook 1 minute. Combine lemon juice and honey, add along with broth to roux, stir constantly until thickened. Stir in capers and pour over cutlets. Garnish with curl of lemon peal.