Italian Turkey Cutlet

8 turkey breast slices, pounded thin
2 eggs, beaten
2 tablespoons, milk, 1% low fat
1 cup Italian bread crumbs
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
Non- stick vegetable/olive oil spray
Salt and freshly ground pepper
1 whole lemon, zested

Pound turkey breasts slices between plastic wrap; pound gently until thin. (You may skip this step if you purchase ready-to-cook thin turkey cutlets)

Mix together the eggs and milk and place in a low bowl. Spread bread crumbs evenly on a sheet of wax paper. First dip the turkey cutlets in the egg/milk mixture, then coat evenly on both sides with the bread crumbs; repeat for all cutlets. Chill the cutlets for 15 minutes in the refrigerator prior to frying.

Heat the olive oil in a non-stick skillet (or to lower calories use non-stick vegetable spray to coat pan). Fry the cutlets over a medium heat until golden brown, about 5-7 minutes each side.

Remove each cutlet from the pan and immediately dredge in the grated Parmesan cheese, coating both sides. Serve warm or room temperature with grated lemon zest.

To freeze, cool cutlets completely. Wrap each in plastic wrap and stack into freezer container or heavy-duty freezer bag. Store for up to 2 weeks.