In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.