1 Large egg
1 Egg white
1 c freshly grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly grated lemon zest
2 c panko crumbs
4 TURKEY CUTLETS, 3/4-inch thick
3 tbsp butter
2 tbsp olive oil
4 tbsp unsalted butter, DIVIDED
3 tbsp shallots, minced
1/2 c dry white wine
1/2 c heavy cream
1/2 c TURKEY STOCK OR low-sodium chicken stock
1 tbsp freshly squeezed lemon juice
2 tsp minced fresh sage
1/8 tsp cayenne pepper
1/8 tsp white pepper, ground
Preheat oven to 450 degrees F.
Blend eggs, Parmesan, garlic powder, salt and lemon zest in shallow dish.
Place panko crumbs in second shallow dish.
Dip both sides of turkey in egg mixture, then coat with crumb mixture.
Place cutlets on a rack and air-dry cutlets for 20 minutes.
Heat butter and oil in a large, heavy oven-proof skillet over medium-high heat. Add turkey and sauté turkey, 3 minutes on each side.
Transfer pan to preheated oven and roast turkey until cooked to 165 degrees F.
Heat 1 tablespoon butter in a small sauté pan. Add shallots and sauté shallots 3 minutes or just until soft.
Add wine, cream, stock and lemon juice. Reduce by half, about 10 minutes.
Whisk remaining butter into cream, one tablespoon at a time.
Finish sauce by adding sage, cayenne and white pepper.
Serve sauce atop turkey cutlets immediately.