Crispy Turkey Schnitzel with Parsley Lemon Sauce

This turkey schnitzel is so juicy and delicious!  Perfect for a smaller gathering, or even a quick weeknight supper!  We've paired it with a quick creamy sauce with capers, a red cabbage salad and buttered egg noodles for a perfect German-inspired supper!  

4 x 6 oz cutlets of turkey breast
Kosher salt and fresh ground pepper, as needed
1⁄2 cup all-purpose flour
2 eggs, well beaten
1 1/2 cups bread crumbs
canola oil, as needed 

Sauce: 

Zest & Juice of ½ lemon
1 tbsp. Capers with a little brine
2 heaping tbsp. Mayonnaise
4-5 sprigs flat-leaf parsley, finely chopped
Pinch of salt 

1. Place turkey on cutting board, and top with a zip-top back or plastic wrap
2. Using a meat pounder or other heavy object, pound turkey to 1/4-1/2 inch thickness.
3. Season both sides with salt.
4. Place flour, eggs and crumbs each in their own shallow bowl; season, flour, eggs and crumbs with salt and pepper.  
5. Using one hand, dredge the turkey into flour. Using that same hand, place it into egg mixture; using the other hand, take from egg and place into crumbs. Use your ‘flour’ hand again in the crumb mixture to adhere crumbs to turkey. Repeat until all turkey is breaded.
6. Heat a large frying pan over medium-high heat for a minute or two; add a moderate amount of neutral oil oil and then carefully add the turkey, not crowding the pan
7. Cook for about 3-4 minutes before turning over and cooking for a further 2-3 minutes, lowering the heat if the pan begins to smoke.  
8. Remove and place on a paper towel lined plate, sprinkle immediately with salt and serve with Parsley Lemon Sauce