Crispy Turkey Cutlets with Mushroom Gravy

Pre-heat oven to 200F.

1. Cover the cutlets with plastic wrap. Using a rolling pin or heavy bottomed skillet, pound until they are about a 1/4 to 1/2-inch thick (the thinner the better).
2. Set up three shallow dishes: In one dish, combine 1 cup flour and poultry seasoning or herbes de provence. In the other, whisk up the eggs and milk. In the final, combine the panko breadcrumbs, salt, pepper and garlic powder. Dip the cutlets into the seasoned flour, then into the egg mixture, then into the breadcrumb mixture. Repeat with the rest of the turkey cutlets. Refrigerate and set aside.
3. Preheat a large, skillet over medium high heat with 1 tablespoon extra virgin olive oil, and add the mushrooms. Saute until until they are golden brown on both sides and have released their water.
4. When the mushrooms are golden brown, move them to one side of the skillet and add the butter.When the butter melts, add the garlic and flour, and cook about a minute. Add the balsamic vinegar, allowing it to slightly reduce, then the chicken stock and stir everything together. Stir until until thick and creamy, set to low and keep warm until ready to serve.
5. Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat. Add the breaded turkey cutlets and cook for about 3-4 minutes on each side. When the first batch is done cooking, place them in the oven to keep them warm and crispy.
6. Serve cutlets with mushroom gravy.