For the turkey escalope in lemon caper sauce, heat clarified butter in a pan and fry the turkey escalopes dusted with lemon pepper and salt.
Pour in chicken soup, whipping cream and a little white wine, simmer. Add capers, lemon zest of one lemon and 1 tablespoon lemon juice to the sauce as well.
Simmer for about 20 minutes. Peel and slice the second lemon for decoration. Stir remaining white wine with cornstarch until smooth and add to sauce until desired thickness is reached.
Season to taste and serve with rice or pasta.
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