Place flour, beaten eggs, and panko crumbs in three separate shallow bowls. Add salt and pepper to flour. Whip 3 tablespoons cold water into beaten eggs. Mix herb blend with panko crumbs. Dredge each turkey cutlet in flour, then egg mix, and finally in panko crumb mix. Cover and refrigerate. In sauté pan, heat oil over medium-high heat and sear turkey cutlets about 2–3 minutes per side. Depending on the oil temperature, cutlets will cook fast due to their thin cut.
Keep warm. Add garlic, shallots, tomatoes, lemon juice, white wine, and cream to pan and deglaze pan. Cook sauce until it has reduced by half. Pull sauce off heat and whisk in butter. Add stock, salt, and pepper. Return sauce to heat and stir well. Ladle sauce over each cutlet.
Photos and recipes courtesy of the National Turkey Federation.