Turkey Milanese

1 1/2 pound turkey cutlets
Salt and pepper to taste
2 eggs
2 tablespoons milk
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1 cup all-purpose flour
2-3 cups dry bread crumbs
Olive oil for frying
Lemon wedges

Salt and pepper both sides of each turkey cutlet. Whisk together eggs, milk, garlic and half of the parsley. Place flour, egg mixture and bread crumbs in separate shallow dishes. Dredge turkey cutlet in flour, shaking off any excess. Dip into egg mixture and then coat evenly with bread crumbs. Place to the side on a baking sheet or rack and repeat the process with the remaining cutlets. Halfway through, add the remaining parsley and stir in.
Heat 1/2 inch of olive oil in a large skillet over medium-high heat. When oil appears glossy and thinner, place the cutlets in a single layer. Fry approximately 2 minutes each side until brown and crispy. Remove from oil and place on a rack and allow to drain. Repeat with remaining cutlets.
Serve with lemon edges.


Makes 6-8 servings.

adapted from the L.A. Times

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