Parmesan-Coated Turkey Cutlets

By á-170456

Ingredients

• 1 1/4 pounds turkey breast cutlets halved crosswise, if they are large
• 2 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3/4 cup finely-grated Parmigiano-Reggiano - (1 1/2 oz)
• 2 tablespoons chopped fresh flat-leaf parsley or basil
• All-purpose flour for dredging
• 2 tablespoons unsalted butter cut into pieces
• 2 tablespoons olive oil
• Lemon wedges for accompaniment

Details

Servings 4

Preparation

Step 1

Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4-inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Put the flour on a plate.

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately-high heat until foam subsides. Working quickly, dredge 1 cutlet in flour, then in the 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 minutes total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges.

This recipe yields 4 servings.