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Heat a large skillet over medium heat. Add the canola oil, then melt the butter. Working quickly, dip a turkey cutlet in the flour, coating lightly. Dip in the egg-white mixture on both sides, letting any excess drip off. Dredge in the seasoned bread-crumb mixture, coating both sides. Then slip the cutlet into the skillet and repeat with the other cutlets, making as many as will fit in the pan at once.

Cook until golden brown on both sides, turning once, about 5 minutes. If cooking the cutlets in batches, loosely tent those made with aluminum foil to keep them warm without making the crust soggy.

Variations: Substitute walnut pieces or skinned hazelnuts for the pecans.

Add 1 teaspoon ground cumin with the thyme.

Add 1 teaspoon smoked paprika with the thyme.

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For these cutlet sautés, you can use either precut turkey scaloppine or turkey breast cutlets, which look something like boneless skinless chicken breasts. If possible, cut the latter into two thin fillets, then pound them to ¼-inch thickness between two sheets of wax paper or plastic wrap with the smooth side of a meat mallet or a heavy, large saucepan. Because the cutlets are larger, you may need to cook them in batches or use more than one skillet, dividing the ingredients between them.

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Three Turkey Burgers

The trick to tasty turkey burgers is actually not to undercook them; for the best texture, let them get charred on the outside and well cooked throughout. Makes 4 burgers (can be doubled or tripled)

1. Ultimate Turkey Burgers

1 pound ground turkey, preferably a mix of white and dark meat

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 small shallot, minced

2 tablespoons chopped basil leaves

2. Herbed Turkey Burgers

1 pound ground turkey, preferably a mix of white and dark meat

1 tablespoon tahini

2 teaspoons chopped tarragon leaves or 1 teaspoon dried tarragon

2 teaspoons chopped oregano leaves or 1 teaspoon dried oregano 1 teaspoon onion salt

¼ teaspoon garlic powder

¼ teaspoon grated nutmeg

3. Asian Turkey Burgers

1 pound ground turkey, preferably a mix of white and dark meat

2 scallions, minced

1 tablespoon minced peeled fresh ginger

1 tablespoon soy sauce

½ tablespoon rice vinegar

1 teaspoon sesame oil, preferably toasted sesame oil

1 teaspoon honey

Canola oil for the grill grate, broiler pan, or skillet

Mix the ingredients for any one of the three burgers in a large bowl, preferably using your cleaned hands, taking care to work all the spices into the meat without damaging its fibers.

Form 4 patties, using a quarter of the mixture for each and patting them into compact but not dense rounds. Gently press your thumb into the center of one side, thereby creating a rounded depression that will help keep the patty from gathering into a ball as it cooks. (The patties can be made in advance to this point; place in a single layer on a plate, cover with plastic wrap, and refrigerate for up to 8 hours.)

If using a grill, preheat the grill for high-heat cooking or build a well-ashed, red-hot, high-heat coal bed in a charcoal grill; oil the grill grate with canola oil. Place the burgers directly over the heat and grill until charred, turning once, until an instant-read meat thermometer inserted into the centers of the burgers registers 165°F (our preference and the USDA recommendation), about 8 minutes.

If using a grill pan or skillet, heat it over high heat until a drop of water dances around the pan. Pour in a little canola oil, swirl it around the pan, and add the burgers. Reduce the heat to medium-high and cook until the burgers are well browned and firm, turning once, until an instant-read meat thermometer inserted in their centers registers 165°F, about 8 minutes.

If using a broiler, preheat the broiler and line a broiler pan with aluminum foil. Brush the foil lightly with canola oil, then lay the burgers on it and broil until browned and firm, turning once, until an instant-read meat thermometer inserted into the centers of the burgers registers 165°F, about 9 minutes.