''Stuffing'' Crusted Turkey Cutlets
2 cups panko or plain dried bread crumbs
3 Tbsp. finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. Dijon mustard
1 tsp. poultry seasoning
4 turkey cutlets (about 1/2 inch thick)
4 Tbsp. canola oil, divided
Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
Combine Hellmann's® or Best Foods® Real Mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium- high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.