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Parmesan-Coated Turkey Cutlets

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1-1/4 pounds turkey breast cutlets, rinsed, patted dry, and halved crosswise if large
  
• 2 large eggs
  
• 1 Tbsp water
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 3/4 cup finely grated Parmigiano-Reggiano
  
• 2 Tbsp chopped fresh flat-leaf parsley or basil
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp olive oil
  
• Accompaniment: lemon wedges
  






Instructions



1. With a flat meat pounder or a rolling pin, gently pound turkey cutlets between sheets of plastic wrap until 1/4-inch thick.
   
   
2. Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).
   
   
3. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip one cutlet in batter, let excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd) and cook, turning once, until golden and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Repeat with remaining butter, oil, and cutlets. Serve turkey with lemon wedges.
   
   Serves 4