First wash the turkey breast and pat dry with kitchen roll. Now cut the cutlets and season on both sides with salt and pepper.
In a soup plate, mix the eggs with the milk and add the freshly chopped parsley.
In another soup plate, prepare some flour.
In a large skillet, heat oil and roll the turkey cutlets first in flour and then through the egg-milk-parsley mixture. Fry in the oil on both sides.
It is best to keep them warm in the oven at low heat until you serve them, for example, with pea rice and cranberries.
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