All-purpose flour seasoned with salt and pepper, for dredging
4 large eggs
1 1/2 cups fine fresh bread crumbs
1 1/2 cups finely shredded Parmesan
1/4 cup olive oil
Pat the turkey cutlets dry and spread seasoned flour on a plate.
In a small shallow bowl, beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray. Chill cutlets 15 minutes.
In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking. Saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove the skillet from heat.
Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Serve with lemon wedges.