Recipe courtesy of Gourmet Magazine

Parmesan-Coated Turkey Cutlets

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

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

  1. Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4-inch thick.
  2. Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Put the flour on a plate.
  3. 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.