My father-in-law ate this every day in boarding school in Vienna, but with veal. This is a splurge to eat once in a while, but it’s one of my favorite meals.

Prep time: 20 minutes
Total time: 40 minutes
Yield:  6-8

8-10 turkey cutlets
1 c. brown rice or quinoa flour
1 tsp. salt
4 eggs, whisked until smooth
1/2 c. vegetable oil
1 lemon cut into 6 slices

1. If cutlets are thick, pound until 1/4″ thick (in a gallon sized plastic bag, with a flat meat tenderizer).
2. Into each of a broad bottomed dish with sides (dinner plates or pie dishes work great), add rice flour and eggs respectively. Season rice flour with 1 tsp. salt.
3. In two heavy bottomed skillets (cast iron works great), heat 1/4 c. oil each on high heat until hot. Drop a stream of egg into the oil to test if it’s hot enough. If it sizzles and rises immediately to the top, it’s ready.
4. Dredge cutlet in egg, then flour, covering completely, and set directly into the oil.
5. Cook the cutlets for 3-4 minutes on each side until golden brown and drain on paper towels. Keep cutlets in a warming oven until entire batch is cooked. Serve immediately with a wedge of lemon.