Ingredients:

  • 1 lb turkey breast cutlets, pounded to 1/4-inch thickness
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • Olive oil spray
  • 1 lemon, cut into wedges

Instructions:

  1. Place turkey cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound them to an even 1/4-inch thickness. Season both sides with salt and pepper.
  2. Set up a three-bowl breading station: Bowl 1 with flour; Bowl 2 with eggs beaten with 1 tablespoon of water; Bowl 3 with panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried parsley.
  3. Dredge each cutlet in flour (shake off excess), dip into the egg wash, then press firmly into the panko mixture until fully coated.
  4. Preheat air fryer to 400°F (200°C). Lightly spray the basket with olive oil.
  5. Place cutlets in a single layer in the basket. Spray the tops generously with olive oil. Air fry for 5 minutes.
  6. Flip the cutlets, spray the other side with oil, and cook for an additional 4–6 minutes until deeply golden brown and the internal temperature reaches 165°F (74°C).
  7. Serve immediately with fresh lemon wedges.