Chicken breasts are

3/4 pound turkey cutlets (about 1/4-inch thick)
all-purpose flour seasoned with salt and pepper for dredging
2 large eggs
3/4 cup fine fresh bread crumbs
3/4 cup finely shredded Parmesan cheese
2 tablespoons olive oil

Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off.
Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through.
Remove skillet from heat