4 or 6 sliced turkey breast cutlets (or chicken breasts, boned and skinned)
1/4 c. flour
1/4 c. Parmesan cheese
1/4 c. olive oil
2 tbsp. butter
Salt, pepper, paprika
Garlic salt
1/2 c. marsala wine (any dry white OK)
2 tbsp. lemon juice

Sprinkle each cutlet with salt, pepper and paprika. Dredge in 1/4 cup flour and 1/4 cup Parmesan cheese. Heat 1/4 cup olive oil and 2 tablespoons butter in skillet. Sear cutlets 30 to 45 seconds per side. Sprinkle with garlic salt.

Add 1/2 cup wine and 2 tablespoons lemon juice. Simmer 5 to 10 minutes. Serve with lemon wedge and sauce. (Great with linguini.) Serves 4 to 6.

(Sandberg)