Creamy Caraway Turkey Cutlets over Noodles

1â„2 cup all-purpose fl our
2 teaspoons paprika
1â„2 teaspoon salt
1â„2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 tablespoons milk (regular, low-fat, or nonfat)
1 cup plain dried bread crumbs
6 tablespoons unsalted butter
11â„2 pounds turkey scaloppine or four 5- to
6-ounce turkey breast cutlets, pounded to 1â„4-inch thickness
1 tablespoon caraway seeds
1 pound homemade noodles cooked and drained, or 12 ounces dried wide egg noodles, cooked and drained according to the package instructions
Chopped parsley leaves as garnish, optional

First, mix the fl our, paprika, salt, and pepper together on a large dinner plate or in a pie plate. Next, lightly beat the eggs with the milk in a wide, shallow bowl. Finally, spread the bread crumbs onto a second large dinner plate. Set these three parts of the breading aside in a line in that order.
Melt 3 tablespoons butter in a medium skillet set over medium-high heat.
Meanwhile, dredge the turkey fi rst in the fl our mixture, shaking off any excess. Then dip in the beaten egg mixture, letting any excess drip off. Finally, dredge in the bread crumbs, coating both sides.
Place the prepared turkey in the skillet and cook until golden, turning once, about 5 minutes. Transfer to a serving platter and tent with aluminum foil.
Melt the remaining 3 tablespoons butter in the skillet; as it melts, scrape up any browned bits stuck to the bottom of the skillet. Add the caraway seeds and toast for 15 seconds, stirring constantly.
Add the cooked noodles, toss well, then cook for 30 seconds, or until heated through. Divide the noodles among four serving plates, top with the cutlets, and garnish with parsley, if desired.