Boneless turkey cutlets are regularly stocked in the poultry section of supermarkets. Here, they are dipped in beaten egg, coated with bread crumbs, then browned on the stovetop before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.
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