Turkey Milanese
This boneless, skinless turkey breast is sliced into veal-style cutlets, breaded and fried. Under the breadcrumbs, the meat wears an egg coating, with added Italian (flat-leaf) parsley and garlic, which keeps it succulent while adding a distinctive layer. It could be considered schnitzel; I decided to label it Milanese, in homage to veal.
From the story: The great pretender
Season the turkey cutlets generously on both sides with salt and pepper and set aside. Place a rack over a baking sheet and set aside.
In shallow dish, whisk together the eggs and milk. Add the garlic and 2 tablespoons of the parsley and whisk to blend.
Place the flour in a second shallow dish and the bread crumbs in a third. Dredge the cutlets first in the flour, shaking off excess, then in the egg mixture, coating well. Place them in bread crumbs and turn to coat evenly on both sides. Place them on the rack.
Pour the olive oil to a thickness of about one-half inch in a large heavy skillet, or in 2 skillets. Heat over medium-high heat until shimmery. Carefully lay the coated cutlets into the oil and cook until lightly browned and crisp, about 2 minutes on each side. Remove them from the pan and drain on paper towels. Place on a serving plate, sprinkle with the remaining parsley and serve immediately, with lemon wedges on the side.
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