As needed flour for dredging
2 Large eggs, beaten for egg wash with 2 tbsp cold water
1-1/3 c fresh white bread crumbs
4 (4-oz) TURKEY CUTLETS, sliced thin to an even 1/4-in thickness
As needed kosher salt and freshly ground black pepper
2 Each lemons, juiced
As needed unsalted butter, melted
8 c coarsely torn romaine lettuce
As needed prepared Caesar salad dressing
1/4 c freshly grated Parmesan cheese
12 grape tomatoes
Place flour, beaten egg wash and fresh bread crumbs into three separate individual shallow containers.
Season each turkey cutlet with salt and pepper. Dredge each in the flour, egg wash and finally the breadcrumbs.
In a small shallow dish, mix lemon juice and 2-ounces butter; reserve.
Working in batches, heat additional 1 ounce butter in a 10-inch skillet over medium heat. Sauté 2 cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. Cook until the internal temperature reaches 165 degrees F or approximately 2 to 3 minutes per side.
Remove turkey schnitzel from skillet and dredge through lemon butter. Repeat with remaining cutlets.
Transfer turkey to a cutting board, let cutlets rest 3 to 4 minutes and cut into 1/2-inch thick slices.
In a large bowl, toss romaine with Caesar dressing.
Portion romaine on 4 dinner plates and arrange turkey slices on top of each salad. Sprinkle with Parmesan.
Garnish with tomatoes.