Parmesan-Coated Turkey Cutlets
By á-1088
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5/5
(1 Votes)
Ingredients
- 1 1/4 pounds 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 finely grated Parmigiano-Reggiano (1 1/2 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley or basil
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons olive oil
- Accompaniment: lemon wedges
Details
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).
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat 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 minutes total. Repeat with remaining butter, oil, and cutlets.
Serve with lemon wedges.
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