|Turkey cutlets||16 Ounce (4 Of 4 Ounce Each)|
|Freshly grated parmesan cheese||3 Tablespoon|
|Italian seasoned breadcrumbs||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Olive oil||1 1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
1. Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
2. Combine cheese, breadcrumbs, and pepper; dredge cutlets in breadcrumb mixture.
3. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add cutlets; cook 2 minutes on each side or until browned. Add wine and lemon juice; cook 2 minutes or until heated. Transfer to a serving platter; sprinkle with parsley.