Whisk the egg with the milk to make egg wash.
Coat the turkey breast with flour, then dip it in egg wash, coat it with the grated parmesan, dip it again in the egg wash mixture and finish by covering it with parmesan.
Heat the vegetable oil in a skillet and fry the turkey cutlet on both sides until golden and crispy.
Serve the parmesan-crusted turkey cutlet with potato mash!
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