Wash turkey cutlets under cold running water, pat dry and season on both sides with salt, pepper and paprika powder.
Turn cutlets in flour at the beginning, then in beaten egg and finally in breadcrumbs on both sides (pat well).
Melt butter. Fry the cutlets on both sides until about golden brown and arrange.
Preparation Tip:
The turkey escalope goes well with potato salad, for example.
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