Instructions: Pat the turkey cutlets dry and spread seasoned flour on a plate.

In a small shallow bowl, beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray. Chill cutlets 15 minutes.

In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking. Saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove the skillet from heat.

Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Serve with lemon wedges.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.