Parmesan-Coated Turkey Cutlets

• 1 1/4 pounds turkey breast cutlets, halved crosswise if large
• 2 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 ounces)
• 2 tablespoons chopped fresh flat-leaf parsley or basil
• 2 tablespoons unsalted butter, cut into pieces
• 2 tablespoons olive oil
• Accompaniment: lemon wedges

1. Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.
2. Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).
3. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides.
4. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet.
5. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total.
6. Repeat with remaining butter, oil, and cutlets.
7. Serve with lemon wedges.

turkey breast cutlets, eggs, water, salt, black pepper, flatleaf, unsalted butter, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/parmesan-coated-turkey-cutlets-107209 (may not work)