Turkey Milanese

We love this dish! Even my 8 year old gobbles it up! (No pun intended...haha!) It is very similar to a dish that I had in Italy, only it was made with chicken. Squeezing fresh lemon on top after it's cooked gives it a great finishing touch. I bought turkey cutlets from the store, but if you can't find any, you can always pound out the turkey yourself. Also, it calls for fresh breadcrumbs, but I use the kind from a canister and they are find. Panko bread crumbs would also be good!

What You'll Need:

1 1/2 pounds turkey cutlets (about 1/4-inch thick)

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

What You'll Do:

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.