Turkey Milanese

1 1/2 lb. turkey breast

1/2 c. flour

salt and pepper

3 eggs, beaten

1 c. Italian seasoned bread crumbs

3-4 T. olive oil

lemon wedges

Cut the turkey into 6 or more pieces. With each one, layer between 2 sheets of waxed paper and pound with a mallet or heavy pan until 1/4" thick. Repeat with all pieces.

In one shallow dish season the flour with salt and pepper.

In a second dish add the beaten eggs.

In a third dish place the bread crumbs.

Dredge each cutlet in the flour, shaking off excess.

Dip in egg and coat well.

Press into the bread crumbs and again, shake off excess.

Heat a few tablespoons of oil on medium high heat in a heavy skillet. Add the cutlets, working in batches so no to crowd the pan, and cook 3-4 minutes per side until golden brown.

Remove and set on a paper towel lined plate to remove any oil.

Serve with lemon wedges.