4 (4-oz) TURKEY BREAST CUTLETS
1/4 tsp each salt and freshly ground black pepper
1/2 c whole wheat flour
1/4 c egg substitute for egg wash mixed with 2 tbsp cold water
1/2 c panko bread crumbs
1/2 c seasoned dry bread crumbs
1 tbsp sweet paprika
1/4 c flat-leaf parsley, minced
1 Lemon, zested
3 to 4 tsp extra-virgin olive oil, divided
1 Large lemon, cut in wedges for garnish
Place turkey cutlets, one at a time, in a plastic food storage bag or between 2 pieces waxed paper. Gently pound each piece into very thin, large cutlets with an even thickness. Transfer cutlets to a baking rack and lightly season with salt and pepper.
In separate shallow pie plates, prepare 3 stations for breading: (1) flour, (2) egg wash with egg substitute and water, (3)panko and seasoned bread crumbs mixed with paprika, parsley and lemon zest.
Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked turkey crisp for Step 4.
Dip turkey cutlets in flour, then egg wash, then bread crumb mixture, shaking off excess. Return cutlets to the baking rack.
Heat 1 teaspoon oil to coat the bottom of a large nonstick skillet over medium-high heat.
Cooking in batches, so the skillet will not be crowded, sear turkey 2 to 3 minutes on each side until brown. Transfer to oven to warmed baking sheet. Add another teaspoon oil, if necessary, and repeat. Keep the cooked cutlets warm in the warm oven.
Garnish with lemon wedges.