Turkey Cutlets Milanese

1. 1

   Pat the turkey cutlets dry and spread seasoned flour on a plate.

2. 2

   In a small shallow bowl, beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

3. 3

   Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off.

4. 4

   Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray.

5. 5

   Chill cutlets 15 minutes.

6. 6

   In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking.

7. 7

   Saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through.

8. 8

   Remove the skillet from heat.

9. 9

   Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates.

10. 10

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.