For the baked turkey roll, whisk the eggs with the salt in a plate and also put the flour and breadcrumbs in one plate each.
Roll the turkey roll first in the flour, then in the egg and then in the breadcrumbs. Press the breadcrumbs firmly at the end so that nothing crumbles off in the fat later.
Finally, fry the cutlet in the oil on both sides until golden brown. Serve the baked turkey escalope with rice or potato salad and a slice of lemon.
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