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Pre-heat oven to 200F.
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2
1.
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Cover the cutlets with plastic wrap.
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Using a rolling pin or heavy bottomed skillet, pound until they are about a 1/4 to 1/2-inch thick (the thinner the better).
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2.
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Set up three shallow dishes: In one dish, combine 1 cup flour and poultry seasoning or herbes de provence.
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In the other, whisk up the eggs and milk.
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In the final, combine the panko breadcrumbs, salt, pepper and garlic powder.
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Dip the cutlets into the seasoned flour, then into the egg mixture, then into the breadcrumb mixture.
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Repeat with the rest of the turkey cutlets.
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Refrigerate and set aside.
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3.
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Preheat a large, skillet over medium high heat with 1 tablespoon extra virgin olive oil, and add the mushrooms.
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Saute until until they are golden brown on both sides and have released their water.
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4.
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When the mushrooms are golden brown, move them to one side of the skillet and add the butter.When the butter melts, add the garlic and flour, and cook about a minute.
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Add the balsamic vinegar, allowing it to slightly reduce, then the chicken stock and stir everything together.
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Stir until until thick and creamy, set to low and keep warm until ready to serve.
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5.
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Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat.
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Add the breaded turkey cutlets and cook for about 3-4 minutes on each side.
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When the first batch is done cooking, place them in the oven to keep them warm and crispy.
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6.
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Serve cutlets with mushroom gravy.
