Instructions: Heat oven to 350 degrees. Put bread directly on oven racks. Bake until dried out but not browned, about 10 minutes. In a food processor, process bread until fine crumbs form (or use a box grater).

Put crumbs, cheese, lemon rind, salt and pepper into a resealable plastic bag; shake to mix. Dip cutlets into lemon juice. One at a time, place cutlets in bag; shake to coat. Repeat until all cutlets are coated.

In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add about one-third of the turkey cutlets to the skillet, making sure they do not touch each other. Cook cutlets 5 minutes, turning once, until just cooked through and golden.

Repeat twice more with remaining cutlets, wiping down pan with a paper towel between batches, if necessary. Serve cutlets with lemon slices.

This recipe yields 4 servings.

Description: "Move over, chicken fingers! These cutlets are so tasty, we suggest you cook a double batch and freeze one for dinner another day."

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