Pound the turkey slices thoroughly with a meat pounder: the thinner they are the better the dish. Lightly coat the slices in flour and put them in a non-stick pan in which the butter has been melted. Brown them, then turn and leave them to cook for 5 minutes. Wash the lemon, chop only the yellow part of the zest. Pour the tomato puree on the meat and sprinkle over the chopped lemon zest, then cook for 5 more minutes. Season with salt and pepper. Just before serving, sprinkle the meat with lemon juice and serve on a hot tray.