Flour for coating
Salt and pepper
1 turkey cutlet (about 1 1/2 lbs.), cut into 4 slices
1 tbsp. oil
5 tbsp. butter
1 c. thinly sliced mushrooms
1 tsp. lemon juice
2 tbsp. grated Parmesan cheese
6 tbsp. Marsala
2 tbsp. chicken broth

Season the flour with salt and pepper, coat the turkey with the mixture. Heat the oil and 3 tablespoons of the butter in a large skillet. Add the turkey and saute for 4 to 5 minutes on each side. Place on a warmed serving platter and keep hot.

Melt the remaining butter in the skillet. Add the mushrooms and saute for 3 minutes. Add the lemon juice and a little salt and spread over the turkey cutlets. Sprinkle with the Parmesan cheese.

Add the Marsala and broth to the skillet and boil rapidly, stirring, until reduced by half. Spoon over the turkey. Delicious accompanied with broccoli spears. Yields: 4 servings.

NOTE: Chicken cutlets can be used instead of turkey.