Preheat the broiler. Arrange an oven rack about 6 inches beneath the heating element and preheat the broiler. Have a broiler-safe baking sheet ready.

Butterfly and pound the turkey. Cut each turkey tenderloin in half crosswise to create four portions. Working with one portion at a time, slice horizontally, stopping before cutting all the way through. Open like a book, place between two pieces of plastic wrap or parchment paper, and pound to about ¼-inch thickness. Season both sides with salt and pepper.

Set up the dredging station. Add the flour to one shallow bowl. In a second bowl, whisk the eggs with the water. Add the breadcrumbs to a third bowl. Season each one with salt and pepper.

Dredge the cutlets. Coat each cutlet in flour, shaking off any excess, then dip into the egg mixture and allow the excess to drip off. Coat with breadcrumbs, pressing gently so they adhere.

Heat the oil. Pour enough neutral oil into a large skillet to reach about ¼ inch up the sides. Heat over medium-high heat until shimmering. A pinch of breadcrumbs should sizzle immediately when added.

Fry the turkey. Working in batches without overcrowding the pan, fry the cutlets for 2–3 minutes per side, until golden brown and the internal temperature reaches 165°F. Adjust the heat if the coating browns too quickly. Transfer to a wire rack or paper towel-lined plate.

Top with sauce and cheese. Arrange the cutlets on the baking sheet. Spoon the tomato sauce over each cutlet, leaving some crispy edges exposed, and divide the mozzarella evenly over the tops.

Broil until bubbly. Broil for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.

Finish and serve. Top with fresh basil and a light drizzle of extra-virgin olive oil. Serve immediately.