Easy, Easy, Easy! I have a one year old son at home and the ease of this recipe is a blessing--and it tastes great too. I followed others' advice (dredge in flour, dip in egg+milk, then coat) and fried at medium heat, and the pieces turned out beautifully. I didn't bother cutting into strips and I actually liked the presentation better this way (served with couscous and spinach salad as sides).
Several changes that I made (mostly due to the lack of ingredient): Instead of Italian seasoning, I used dried thyme, basil, and parsley; instead of regular grated parmasean I only had the "zesty pepper" variety (worked great!); and I rubbed the turkey in some onion and garlic powder before coating.
One note: this recipe makes way too much breading. Over half of the mixture I made went unused.
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Easy, Easy, Easy! I have a one year old son at home and the ease of this recipe is a...