Parmesan-Crusted Turkey Tenderloins

• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 1 tablespoon freshly grated Parmesan cheese
• 2 tablespoons finely chopped flat-leaf parsley
• 2 large garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 large eggs
• 1 1/2 pounds turkey tenderloin, cut crosswise into 4 equal pieces
• 2 tablespoons unsalted butter
• 2 tablespoons pure olive oil
• 1 lemon, quartered, for serving

1. On a large plate, mix the flour with the Parmesan, parsley, garlic, salt and pepper.
2. In a shallow bowl, beat the eggs to mix.
3. Gently pound the pieces of turkey 1/3 inch thick.
4. Dip the turkey pieces in the egg, then roll in the flour mixture, patting off the excess.
5. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
6. Add 2 of the turkey pieces and cook over moderately high heat until browned and just cooked, about 3 minutes per side; reduce the heat to moderate when the skillet gets too hot.
7. Transfer the turkey to dinner plates.
8. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and 2 pieces of turkey.
9. Serve with the lemon quarters.

flour, parmesan cheese, flatleaf parsley, garlic, salt, freshly ground pepper, eggs, turkey tenderloin, unsalted butter, olive oil, lemon

Taken from www.foodandwine.com/recipes/parmesan-crusted-turkey-tenderloins (may not work)