Start by patting the turkey cutlets dry with paper towels. Place them between two sheets of plastic wrap. Use a mallet to pound them to an even thickness. This ensures they cook quickly and stay tender.

Grab three shallow bowls for your coating ingredients. Put the flour, salt, and pepper in the first bowl. Whisk the eggs and milk together in the second bowl. This creates the glue for the breading.

In the third bowl, mix the Panko and Parmesan cheese. Add the garlic powder, onion powder, and paprika here. Mix it well so the flavor is in every bite. This mix creates the crunch you will love.

Dredge one cutlet in the flour and shake off the extra. Dip it into the egg mixture until fully coated. Finally, press it firmly into the breadcrumb mixture. Make sure both sides are covered well.

Place your skillet over medium-high heat on the stove. Add the butter and the olive oil together. Wait until the butter is melted and starts to bubble slightly. The oil prevents the butter from burning.

Place two or three cutlets in the hot pan carefully. Do not crowd the pan or they will get soggy. Cook for about 3 to 4 minutes per side. They should be golden brown and crispy.

Move the cooked turkey to a wire rack or paper towels. This helps keep the bottom from getting greasy. Let them rest for two minutes before serving. This keeps the juices inside the meat.

Sprinkle fresh chopped parsley over the top for color. Serve them with a fresh lemon wedge on the side. Squeezing lemon juice over the hot turkey makes the flavors pop. Your dinner is now ready!