2 cups panko breadcrumbs or regular dried bread crumbs
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
1/4 cup Hellmann's or Best Foods Real Mayonnaise
2 tablespoons Dijon mustard
1 teaspoon poultry seasoning
4 turkey cutlets about 1/2-inch thick
1/4 cup canola oil, divided
Combine the panko and breadcrumbs on a large plate and season with salt and pepper.
Whisk together the Mayonnaise, Dijon and poultry seasoning in a small bowl and season with salt and pepper.
Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the Mayonnaise mixture and coat in the breadcrumbs.
Heat 2 tablespoons of the oil in a large nonstick sautÈ pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down and cook until golden brown and a crust has formed, about 3 minutes. Flip the cutlets over and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.