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On a cutting board, dredge cutlets with whole wheat flour. Shake off excess and set aside.
In a large sauté pan over high heat, warm 2 tablespoons oil. Add cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place cutlets on individual plates or a platter.
In a medium sauté pan over medium heat, heat remaining 4 tablespoons oil. Add shallots, leek, salt, and pepper, and sauté until soft and translucent, 5 to 7 minutes.
Add all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
Add wine to pan and stir well to incorporate flour.
Add capers, stock or water, bay leaf, minced parsley, thyme, turmeric, and lemon juice, and cook over medium heat until sauce becomes slightly glossy, about 10 minutes.
Spoon sauce onto serving plates. Place cutlets on sauce. Garnish with caper berries, chopped parsley, and lemon slices. Serve immediately.