Lay the turkey steaks between two sheets of clear film. Hit each one with a rolling pin until flattened.

Snip the edges of the steaks with scissors a few times to prevent them from curling during cooking.

Place the seasoned flour on one plate, the egg in a shallow bowl and the breadcrumbs and parmesan mixed together on another plate.

Dip each side of the steaks into the flour and shake off any excess. Next, dip them into the egg and then gently press each side into the breadcrumbs and cheese until evenly coated.

Heat the butter and oil in a large frying pa and fry the turkey steaks over a moderate heat for 2-3 minutes on each side, until golden.

Garnish with the fresh parley sprigs and serve with lemon wedges.