Sprinkle salt and pepper on both sides of the turkey cutlets to season them.
In a medium-sized bowl, combine the seasoned breadcrumbs with the Parmesan cheese, mixing well to incorporate.
In a separate bowl, beat the egg whites until fully blended. Dip each cutlet into the egg whites, allowing any excess to drip off, then press into the breadcrumb mixture, ensuring an even coating. Shake off any surplus breadcrumbs.
Heat a large, nonstick skillet over medium heat. Add the butter and olive oil, allowing the butter to melt fully.
Place the breaded cutlets in the skillet and cook for about 6 minutes per side, or until they achieve a golden-brown crust and are cooked through.
Serve the cutlets immediately with fresh lemon wedges on the side for a touch of brightness.
