Excellent served with a saute of white corn, peas, and pancetta.

1 16 oz bag frozen hash browns, thawed or 1 pound grated fresh baking potato 1/2 cup plus 1 tbl. flour 1/3 cup grated parmesan cheese 4 scallions, finely chopped salt 3 large eggs 1/4 cup vegetable oil 4 turkey cutlets, pounded thin or 4 chicken cutlets, pounded thin

Toss potatoes with 1 tablespoon flour, parmesan cheese, scallions, and salt. Places eggs in a wide, shallow bowl and beat lightly. Place the remaining 1/2 cup flour in another bowl. In a heavy skillet, heat 2 tablespoons oil. Coat cutlet with flour, shaking off excess, then dip in eggs, then in potato mixtures, pressing it into the cutlet. Repeat with each cutlet. Cook the cutlets in the skillet with oil as needed, turning once, until the potato coating is golden and crisp, about 5 minutes per side, depending on the thickness of the meat.