Crispy Turkey Cutlets With Green Bean Salad

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3/4 pound green beans, trimmed

1 cup grape tomatoes, halved

1/2 cup pitted kalamata olives, quartered

1 tablespoon fresh lemon juice, plus lemon wedges for serving

4 tablespoons olive oil

kosher salt and black pepper

4 thin turkey cutlets (about 1 pound total)

1/4 cup all-purpose flour

2 large eggs, beaten

2/3 cup bread crumbs

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