Serves: 4
Total Calories: 261

4 turkey breast tenderloin cutlets (5-ounces each)
1/2 cup , freshly grated Parmigiano-Reggiano cheese, (2 ounces)
3 large eggs
1 tablespoon finely chopped rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh bread crumbs, preferably made from day-old bread
olive oil for frying
lemon wedges for serving

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.

Nutritional Facts:

Serves: 4
Total Calories: 261
Calories from Fat: 50

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