1/3 cup oil 2 tablespoons butter 1 1/4 pounds turkey cutlets Salt, pepper 1/3 cup flour 2 eggs, beaten 3/4 cup panko (Japanese bread crumbs) 1 lemon, cut into 4 wedges

Step 1 Heat oil and butter in large skillet over medium-high heat.

Step 2 Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko. Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.

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