Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Turkey Cutlets with Fried Ravioli

Recipe courtesy of Rachael Ray

Penne with Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Turkey Tetrazzini

Recipe courtesy of Gourmet Magazine

Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy

Recipe courtesy of Rachael Ray

Turkey Tetrazzini

Recipe courtesy of Virginia Willis

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Turkey Frittata

Recipe courtesy of Food Network Kitchen

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Perfect Roast Turkey

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking