Turkey Schnitzel

• 8 slices white bread, crusts removed
• 1/4 cup grated Parmesan
• 1 tablespoon chopped fresh thyme
• 1 teaspoon finely grated lemon zest
• 2 large eggs, beaten
• 2 tablespoons whole milk
• Freshly ground black pepper
• Flour for dredging
• Two 2 1/2-ounce turkey cutlets (scaloppini)
• Kosher salt
• 1/4 cup unsalted butter, divided
• 2 lemon wedges
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1. In a food processor, pulse the bread into crumbs.
2. Add the Parmesan, thyme, and lemon zest.
3. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate.
4. In a medium bowl, whisk together the eggs and milk and season with pepper.
5. Place the flour in a shallow bowl or dish.
6. Season 1 scaloppini with salt and pepper.
7. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs.
8. Set on a plate or piece or waxed paper.
9. Repeat with the other scaloppini.
10. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat.
11. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side.
12. Turn the meat and cook for 1 minute on the second side.
13. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini.
14. Serve with the lemon wedges.

white bread, parmesan, thyme, lemon zest, eggs, milk, freshly ground black pepper, flour, turkey cutlets, kosher salt, unsalted butter, lemon wedges, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-schnitzel-recipe.html (may not work)