A delightful twist on classic turkey cutlets, featuring a creamy onion sauce that enhances the flavor and texture of the dish.
Crack the egg into a mixing bowl and whisk it together with the milk until well combined.
Ensure the egg and milk are fully blended for even coating.
Dip each turkey cutlet into the egg wash, ensuring it's fully coated.
Shake off any excess egg wash before moving to the next step.
Dredge the coated cutlets in the bread crumbs, pressing gently to adhere.
Use seasoned bread crumbs for added flavor.
Heat the cooking oil in a frying pan over medium heat and brown the cutlets on both sides until golden.
Avoid overcrowding the pan to ensure even browning.
Remove the cutlets from the pan and set aside. Add sliced onion to the pan and sauté until softened.
Stir frequently to prevent the onions from burning.
Add the cream soup and water to the pan, stirring to combine. Bring to a gentle boil.
Use a whisk to ensure the sauce is smooth.
Return the browned cutlets to the pan, cover, and simmer on low heat for 30 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Serve the turkey cutlets hot, topped with the creamy onion sauce.
Garnish with fresh parsley for a pop of color.
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