4 slices Atkins Bakery Sliced White Bread
1/3 cup grated Parmesan cheese
2 Tbs grated lemon rind
1 tsp salt
1/2 tsp freshly-ground black pepper
2 lbs turkey cutlets, cut 2" wide strips
1/4 cup freshly-squeezed lemon juice
6 Tbs olive oil, divided


Heat oven to 350 degrees. Put bread directly on oven racks. Bake until dried out but not browned, about 10 minutes. In a food processor, process bread until fine crumbs form (or use a box grater).
Put crumbs, cheese, lemon rind, salt and pepper into a resealable plastic bag; shake to mix. Dip cutlets into lemon juice. One at a time, place cutlets in bag; shake to coat. Repeat until all cutlets are coated.
In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add about one-third of the turkey cutlets to the skillet, making sure they do not touch each other. Cook cutlets 5 minutes, turning once, until just cooked through and golden.
Repeat twice more with remaining cutlets, wiping down pan with a paper towel between batches, if necessary. Serve cutlets with lemon slices.