Place the turkey cutlets between two sheets of plastic wrap. Use a meat mallet to pound them to an even half-inch thickness.

Set out three shallow bowls. Put flour in the first. Whisk eggs and milk in the second. Put breadcrumbs and spices in the third.

Add half the salt and pepper to the flour. Mix the garlic powder, onion powder, paprika and remaining salt into the breadcrumbs.

Coat each turkey cutlet lightly in the flour. Shake off any extra flour so the coating stays thin and even.

Dip the floured turkey into the egg mixture. Make sure both sides are fully wet so the breadcrumbs will stick.

Press the turkey firmly into the breadcrumb mixture. Cover every spot to ensure a perfectly crispy crust after frying.

Melt the butter and oil in a large skillet over medium-high heat. Wait until the butter starts to foam and sizzle.

Place the cutlets in the hot skillet. Cook for 3 to 4 minutes per side until the crust is deep golden brown.

Ensure the internal temperature reaches 165 degrees F. Move the finished cutlets to a plate lined with paper towels.

Sprinkle fresh parsley over the hot turkey. Serve immediately with a fresh lemon wedge for a bright and zesty finish.