2 tbsp. flour
3 tbsp. Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
1 egg, well beaten
1/2 c. skim milk
1 lb. raw boneless turkey breast
Flour
4 tbsp. butter
1/3 c. dry white wine
Juice of 1/2 lemon
Chopped fresh parsley for garnish
Lemon wedges

In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.

When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges. Makes 6 servings.