Flatten the turkey cutlets, cut them into pieces suitable for children, season lightly with salt and pepper and dust a little with flour. Prepare a breading by mixing a grated zucchini with an egg and 2 tablespoons of flour and lightly press the turkey pieces in it on both sides. Heat the oil in a frying pan and fry the turkey pieces over medium heat until golden brown. Then pat dry with paper towels. Cut open a few small rolls or pumpernickel, top with a lettuce leaf, a slice of tomato, some ketchup and the turkey pieces.
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