- 4
Ingredients
- 1 1/4 pound turkey breast cutlets, halved crosswise if large
- 2 large eggs
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup parmesan cheese
- 2 tablespoons chopped parsley, or basil
- 1 tablespoon unsalted butter, cut into pieces
- 1 tablespoon olive oil
Preparation
Step 1
1. Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until ¼".
2. Whisk together eggs, water, s&p, cheese, and parsley (batter will be thick).
3. Heat 1 tb butter and 1 tb oil in a 12" nonstick skillet until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 mins total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges.
Original recipe called for double the oil and butter; use only very good parmesan - not salty.
Made it without the fresh herbs (did not have them) but would have been a good addition) Eggbeaters would probably work