This should of course be veal, but turkey is cheaper!
First, I dip thin slices of turkey breast in beaten egg and then in breadcrumbs. Next, I sauté potato and red pepper in a little olive oil with plenty of salt and pepper. When the vegetables are cooked, I quickly fry the meat in another non-stick pan with a generous lug of olive oil. Along with the salt and pepper I add some sage leaves.
The nice thing about cutlets is that a little meat goes a long way.