6 turkey cutlets
2 eggs, beaten
2 c. cracker crumbs (more or less, depending on size of cutlets)
1 can mushroom soup
6 slices Mozzarella cheese

Pound cutlets. Dip in egg, then cracker crumbs. Brown in skillet, with melted butter, on one side, then turn and brown other side. Transfer to baking dish and add a slice of cheese on top of each cutlet. Heat mushroom soup in skillet and dilute with water to make consistency of gravy. Pour over cutlets. Serve immediately or this can be made ahead and reheated. Serves 6.