1 medium yellow onion, finely chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
3 to 4 tablespoons all-purpose flour
2 pounds turkey breast cutlets
1 large ball fresh mozzarella cheese, thinly sliced or grated
For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.
Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil.
Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a paper towel.