Wild Turkey Francese with Lemon Butter Sauce

1. Butterfly the wild turkey breast cutlets and lightly pound them until evenly thin. Wild turkey is much leaner than domestic poultry, so an even thickness helps it cook quickly without drying out.

2. In a shallow bowl, combine the flour, salt, cracked black pepper and garlic powder.

3. In a second bowl, whisk together the eggs, whole milk and grated Parmesan cheese until fully combined.

4. Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat.

5. Dredge each turkey cutlet in the flour mixture, coating both sides evenly.

6. Dip the floured cutlets into the egg mixture, allowing any excess to drip off.

7. Carefully place the cutlets into the hot skillet and cook for 3 to 4 minutes per side, or until golden brown and fully cooked through.

8. Remove the turkey from the skillet and set aside on a plate.

9. Lower the heat slightly and add 4 tablespoons of butter and the minced garlic to the same skillet. Sauté until fragrant, about 1 minute.

10. Pour in the chicken stock, lemon juice, lemon zest and white wine if using. Stir well and allow the sauce to simmer for several minutes until slightly reduced. Season with salt and pepper to taste. Continue simmering until the sauce begins to gently thicken.

11. Return the wild turkey cutlets to the skillet and spoon the sauce over the top. Let everything simmer together for 2 to 3 minutes until warmed through.

12. Garnish with fresh parsley and extra lemon zest before serving.