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lemon turkey cutlets


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Prep Time: 29 minutes

Cook Time: 9 minutes

Total: 39 minutes

Servings: 6


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Step 1

Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices.

Step 2

Place each piece between two pieces of waxed paper or plastic wrap.

Step 3

Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.

Step 4

Place the flour in a bowl; season with salt and pepper.

Step 5

Crack the eggs into a small bowl; season with salt and pepper; whisk well.

Step 6

Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl.

Step 7

Dip both sides of the turkey slices in the flour, shaking off the excess.

Step 8

Next, dip the slices in the beaten eggs, letting the excess drain off.

Step 9

Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess.

Step 10

Set aside in a single layer on a foil-lined baking sheet.

Step 11

Heat the oil and butter in a large skillet over medium-high heat.

Step 12

Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan.

Step 13

Cook, turning, until the pieces are golden brown on each side, 8-10 minutes.

Step 14

Serve garnished with orange and lemon wedges.

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