Take the turkey cutlets out of the fridge for a few minutes to take the chill off. Set up 3 shallow dishes. In the first, put the flour, garlic powder, salt and pepper. In the next, whisk the egg with a splash of water. In the third, mix the panko, lemon zest, parsley and thyme.

Heat oil in a large, non-stick skillet over moderate heat. Pat the turkey cutlets dry with a paper towel. Take a cutlet and coat both sides in the flour mixture. Shake off any excess, and then dip it into the egg to coat. Again, shake off any excess. Press cutlet down into the panko mixture and coat well. Repeat with remaining cutlets.

Fry each cutlet in the heated oil until crispy and nicely browned on both sides, and the meat is cooked through. Remove to a paper towel lined plate to soak up any excess oil. Sprinkle with a little more salt while still hot. Serve, squeezing a lemon wedge over the top of each cutlet before digging in. Enjoy!