In a large skillet, heat the oil over medium heat.
Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs.
Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels)
Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients.
Add the butter to make the sauce shimmery and smooth.
Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve.
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