Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella

• 2 tablespoons olive oil (lighter than EVOO), plus some for shallow frying
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, chopped
• Salt and freshly ground black pepper
• 3 to 4 tablespoons all-purpose flour
• 2 eggs
• 1 cup Italian bread crumbs (3 overflowing handfuls)
• 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
• 2 pounds turkey breast cutlets
• 1 pint grape tomatoes, red or yellow or a mix
• 1/2 cup dry white wine or chicken stock
• 1 cup store-bought, good-quality pesto sauce (the refrigerated stuff)
• 1 large ball fresh mozzarella cheese, thinly sliced or grated

1. For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil.
2. Add the onions, garlic, salt, and pepper.
3. Cook until the onions are translucent, 2 to 3 minutes.
4. While the onions are cooking, set up the breading station for the turkey cutlets.
5. Place the flour in a shallow dish.
6. In another shallow dish, thoroughly beat together the eggs with a splash of water.
7. In a third shallow dish, combine the bread crumbs, Parmigiano, and parsley.
8. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat.
9. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
10. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil.
11. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
12. Remove the cooked cutlets to a plate lined with a paper towel.
13. To the skillet with the onions, add the grape tomatoes and white wine or stock.
14. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
15. Preheat the broiler.
16. Arrange the cooked cutlets on a cookie sheet.
17. Top each cutlet with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese.
18. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned.
19. Serve immediately.

olive oil, yellow onion, garlic, salt, flour, eggs, italian bread crumbs, couple, parsley, turkey breast cutlets, grape tomatoes, white wine, storebought, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/turkey-cutlet-parmigiano-with-warm-fresh-grape-tomato-topping-pesto-and-mozzarella-374269 (may not work)