1 pkg. turkey breast slices
1/2 c. flour
1/2 c. Parmesan cheese
Lemon juice
1 egg, beaten
1 tsp. chicken bouillon granules dissolved in 1/2 c. hot water
1/4 c. white wine

Mix flour and cheese. Moisten turkey slices and bread with mixture. Melt 2 tablespoons butter in skillet and saute slices until light brown. Set meat aside in a warm place, and sprinkle with lemon juice (1 tablespoon of juice is enough or according to your own taste).

To make gravy, mix bouillon, egg yolk and wine and add to pan drippings in skillet. Bring to a boil and stir vigorously until gravy thickens.