Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying
- Generously season the turkey cutlets with salt and pepper and set aside.
- Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
- Set three shallow bowls side by side on your counter. Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
- Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
- Chill the cutlets in the freezer for about 15 minutes. This will help the coating stay intact when you fry it.
- Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high. Add butter. Add cutlets and fry until cooked through and golden brown, about 3 minutes per side. Do NOT crowd the pan. If necessary, do this step in batches. As each cutlet is cooked, transfer to a platter. You can keep the cutlets warm in a low oven.
- Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
- Top with minced parsley.
- Serves 4.