- 1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 eggs, beaten
- 2 cups Italian-seasoned bread crumbs
- 1/3 cup olive oil, plus extra for drizzling
- 1 (2-ounce) block Parmesan
Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
Place the eggs in a second medium bowl.
Place the bread crumbs in a third medium bowl.
Season the turkey on both sides with salt and pepper
Dredge the turkey in the flour and shake off any excess flour. D
ip the turkey into the eggs and then into the bread crumbs to coat.
Heat the oil in a large skillet over medium heat.
Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
Using a vegetable peeler, shave the Parmesan over the turkey.
Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
Place the eggs in a second medium bowl.
Place the bread crumbs in a third medium bowl.
Season the turkey on both sides with salt and pepper
Dredge the turkey in the flour and shake off any excess flour. D
ip the turkey into the eggs and then into the bread crumbs to coat.
Heat the oil in a large skillet over medium heat.
Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
Using a vegetable peeler, shave the Parmesan over the turkey.
