Ingredients:

1 1/4 pounds turkey breast cutlets, halved crosswise if large
2 large eggs
1 tablespoon water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley or basil
All-purpose flour, for dredging
2 tablespoons unsalted butter, cut into pieces
2 tablespoons olive oil
Accompaniment: lemon wedges

Cooking Recipe:

Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4-inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Put the flour on a plate.

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dredge 1 cutlet in flour, then in the batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges.