• In a shallow bowl, combine the bread crumbs and Parmesan cheese. In anoher bowl put flour. Crack egg into another shallow bowl. Dip turkey in flour then egg and then roll in crumbs.
• In a large skillet, cook turkey over medium heat in oil or butter for 4-5 minutes on each side or until juices run clear. Drain on paper towels. 
• Yield: 6 Servings.

My notes:

 Another recipe included a sauce that could be good:

• 1/4 cup white wine or reduced-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1/3 cup reduced-sodium chicken broth
• 1/2 cup Daisy Brand Light Sour Cream
• 1 teaspoon spicy brown mustard 

• Add wine to skillet; cook and stir for 30 seconds, stirring to loosen browned bits from pan. Combine cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add sour cream and mustard; heat through. Pour over turkey; sprinkle with paprika if desired. 

Can also bake at 350 until done.