| 1 | Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. |
| 2 | Stir in the onion and garlic and add the turkey cutlets, turning to coat. |
| 3 | Cover and refrigerate for at least 4 hours, or overnight. |
| 4 | preheat the oven to 350. |
| 5 | Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. |
| 6 | Transfer to a plate and season with salt and pepper. |
| 7 | drain the turkey cutlets and discard the marinade. |
| 8 | Coat the cutlets with the seasoned bread crumbs, shaking off the excess. |
| 9 | Coat a large nonstick skillet with cooking spray and warm over moderately high heat. |
| 10 | Add one-third of the cutlets and spray them lightly. |
| 11 | Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. |
| 12 | Transfer to a platter, cover loosely with foil, and keep warm. |
| 13 | Wipe out the skillet and repeat with more spray and the remaining turkey. |
| 14 | Serve hot, spooning gravy over the top. |
| 15 | Serve perhaps with dumplings or spaetzle. |
| 16 | food and wine, april 1995 |
