Parmesan-Coated Turkey Cutlets

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons olive oil
  • Accompaniment: lemon wedges
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.


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