In a large bowl or plate, mix the flour, salt, poultry seasoning and pepper. Set aside. In a second bowl, beat the egg and water. Set aside. In a third large bowl or plate, mix the Panko and parmesan cheese.
Bread turkey in this order: egg, flour, egg, Panko. Pressing the flour and bread crumbs on really well. Set turkey aside while you heat the skillet.
In a large cast iron or heavy skillet, heat the butter and oil over medium heat until the butter is totally melted and bubbling. Add the breaded turkey (about two cutlets at a time) and cook 3-4 minutes per side until just golden.
Transfer to a cookie sheet and cook the remaining two.
When they are all browned, transfer them to the oven to cook all the way through--about 10 minutes. If your cutlets are very thin (less than 1/2 inch) you may be able to cook them through on the stove top without putting them in the oven. Internal temperature should reach 160 degrees F when done. Serve warm and enjoy!