Turkey Cutlet Parmesan with Alfredo Pasta — California Waterfowl

Ingredients

• 4 turkey breast cutlets (about 4-6 oz each, pounded to 1/2 inch thick if not already thin)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup seasoned Italian breadcrumbs
• 1/4 cup grated Parmesan cheese (plus more for topping)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 1/4 cup olive oil (for pan-frying)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)
• 12 oz fettuccine pasta (or your preferred pasta)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg (optional, but enhances flavor)