<http://schema.org/recipeInstructions>
" Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve. Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray. Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm. Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter. Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified. Spoon over turkey and serve with tomatoes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30765/turkey-piccata-recipe/>