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Transfer flour, eggs and bread crumbs to three separate wide, shallow dishes. Working with one turkey cutlet at a time, season turkey all over with salt and pepper, then dredge in flour, shaking off the excess. Next, dip cutlet in egg-water mixture and let excess drip off. Finally, dredge cutlet in bread crumbs and shake off excess. Transfer cutlets to a plate as done. Heat about 1/2 cup oil in a large skillet over medium high heat. Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate and set aside. Repeat process with remaining cutlets, adding more oil to skillet if needed. Serve turkey cutlets warm, with lemon wedges on the side.