Total Calories: 261
1. Rinse the turkey cutlets under cold water and shake off the excess water. Put the cheese in a shallow bowl. In another shallow bowl, beat the eggs, rosemary, salt, and pepper. Put the bread crumbs in a third shallow bowl.
2. Line a baking sheet with waxed paper. One at a time, dip the· turkey cutlets in the cheese, patting to help it adhere. Dip the cutlets in the egg mixture, then into the bread crumbs. Set aside.
3. Place a large wire cake rack over a jelly roll pan. Into a deep, heavy skillet (preferably cast iron), pour 1 inch olive oil and heat it over medium-high heat until very hot, but not smoking. Fry the cutlets, turning once, just until golden brown, about 6 to 7 minutes. Using a slotted spoon, transfer to the wire rack to drain briefly. Serve immediately, with the lemon wedges.
This Turkey Cutlets Parmigiano recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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