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1
For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil.
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2
Add the onions, garlic, salt, and pepper.
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3
Cook until the onions are translucent, 2 to 3 minutes.
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4
While the onions are cooking, set up the breading station for the turkey cutlets.
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5
Place the flour in a shallow dish.
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6
In another shallow dish, thoroughly beat together the eggs with a splash of water.
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7
In a third shallow dish, combine the bread crumbs, Parmigiano, and parsley.
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8
Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat.
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9
Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
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10
Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil.
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11
Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
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12
Remove the cooked cutlets to a plate lined with a paper towel.
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13
To the skillet with the onions, add the grape tomatoes and white wine or stock.
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14
Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
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15
Preheat the broiler.
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16
Arrange the cooked cutlets on a cookie sheet.
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17
Top each cutlet with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese.
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18
Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned.
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19
Serve immediately.
