Slice turkey breast crosswise into 1/2-inch-thick slices.
Place each slice between 2 sheets of waxed paper, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Dredge turkey in flour, dip in eggs, and coat with breadcrumbs, pressing in crumbs firmly.
Melt butter in a heavy skillet over medium heat.
Add turkey; cook 2 minutes on each side or until golden brown.
Sprinkle with salt and pepper.