Parmesan-Coated Turkey Cutlets
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
44
Spice
31
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
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
Put the flour on a plate
4
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides
5
Working quickly, dredge 1 cutlet in flour, then in the batter, letting excess drip off, and add to skillet
6
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
7
Repeat with remaining butter, oil, and cutlets
8
Serve with lemon wedges