Turkey Schnitzel (breaded turkey cutlets)

I picked up a package of turkey cutlets, very thin slices of turkey breast. They can be pretty versatile and don't have a very strong flavor of their own, so they can match up with most anything.

Now I call it Schnitzel, mainly because a traditional schnitzel is veal or pork, it's breaded and fried. So it's more technique than ingredients. So here is my version.

Ingredients:

• Flour
  
• 1/2 tsp of Hungarian Smoked Paprika
• Three eggs
  
• 2 cups of bread crumbs (I prefer Panko-style)
• 1/4 cup of grated Parmesan cheese (Fresh is preferred over a green container)
• 1 tsp kosher salt
• 1 tsp black pepper
• Olive oil
• 1 package of turkey cutlets, about 8-10 cutlets
• A half-sheet pan with a wire rack
  

Prep:

• Stir the flour, salt, pepper and paprika together in a bowl/dish. You'll be coating the cutlets in this, the first of three dippings
• Beat the three eggs in a second bowl/dish
• Combine the bread crumbs and Parmesan cheese in a third bowl/dish
• Pat dry each cutlet
• Coat in the flour mixture, shaking off any extra
• Coat in the egg wash
• Cover in the bread crumb mixture
• Set on the wire rack
• Repeat for all the cutlets

Cooking

• Preheat the oven to 200F. This is for keeping the cutlets warm once they are cooked. Put an oven-proof plate in the oven.
  
• Heat up 2-3 tbs of olive oil in a saute pan
• Saute two cutlets at a time, about 2 minutes on each side (depends on thickness)
• Once nicely golden-brown and crispy, stash in the oven

They really are nice plain like this. I did them just like that tonight, with a side of the basmati rice and a salad. There are various sauces and gravies you could serve. Since you are cooking multiple sets of the cutlets, the pan oil and residue are not good choices for a pan sauce.