all-purpose flour
salt, to taste
8 cutlets from a boneless turkey breast
1/4 c. butter
1 tbsp. vegetable oil
1 c. mushrooms, thinly sliced
1/2 c. white wine
1/4 c. parsley, chopped fine
1/2 c. pimiento, diced
freshly ground pepper, to taste
8 ham slices
8 slices Swiss cheese

Lightly season turkey breasts with salt and pepper. Dip into flour and shake off excess. Melt butter with oil and lightly brown turkey cutlets about 2 minutes on each side. Remove cutlets using a slotted spatula; place on cookie sheet lined with paper towels. Set aside. Remove paper towels before proceeding.

Add mushrooms and sauté until juices are rendered, about 4 minutes. Add wine and cook until reduced by half. Divide mushrooms and place on top of each cutlet. Place a slice of ham and cheese over the mushrooms.

Bake in a 350°F oven just until cheese melts. Serve immediately.

Makes 8 cutlets. Serves 4.