Instructions: Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight.

Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper.

Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat.

Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side.

Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey.

Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle.

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