Parmesan-Coated Turkey Cutlets

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Turkey breast cutlets - halved crosswise,
		If they are large
2		Eggs (large)
1 tablespoon	15ml	Water
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 cup	148g / 5.2oz	Finely-grated Parmigiano-Reggiano - - (1 1/2 oz)
2 tablespoons	30ml	Chopped fresh flat-leaf parsley or basil
		All-purpose flour - for dredging
2 tablespoons	30ml	Unsalted butter - cut into pieces
2 tablespoons	30ml	Olive oil
		Lemon wedges - for accompaniment

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C47) - from the TV FOOD NETWORK

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