Baked Parmesan Turkey Cutlets

1. Heat oven to 375 F.
2. Grease a jelly-roll pan or a 9-by-13-by-2-inch baking pan. 
3. Using the flat side of a meat mallet or rolling pin, gently pound cutlets between sheets of plastic wrap to thin slightly. Lightly sprinkle both sides of the cutlets with salt and pepper.
4. Put the flour in a wide, shallow bowl and set aside.
5. In a food processor or chopper, pulse the bread crumbs, Parmesan cheese, parsley, and basil together until the crumbs are fine. Combine the breadcrumb mixture in a pie plate or shallow bowl.

1. In another bowl, whisk together the mustard and eggs.
2. Dip cutlets in the flour to coat. Dip the coated cutlets in the egg mixture and then coat them with the breadcrumb mixture. Place the breaded cutlets in the prepared baking dish.
3. Bake the cutlets for 20 to 25 minutes, depending on thickness, or until turkey is no longer pink inside. The minimum safe temperature for poultry is 165 F. If in doubt, check them with an instant-read thermometer.

Tips

The turkey cutlets can be breaded, frozen, and baked on another day. Just bread the cutlets and arrange them on a baking sheet lined with parchment paper or waxed paper. Place the baking sheet in the freezer. When the breaded cutlets are frozen solid, transfer them to a freezer bag or place them in a container, separated by sheets of parchment paper or waxed paper. To bake the cutlets, heat the oven to 375 F. Arrange the frozen breaded cutlets on a baking sheet and bake for 25 to 30 minutes, or until they're cooked through.