Parmesan-Coated Turkey Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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).
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 1 cutlet in 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.
4. Serve with lemon wedges.
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