1 1/2 lb. turkey cutlets
3/4 c. flour
2 eggs
1/2 tsp. rosemary, leaf crumbled
1/2 tsp. salt
1/4 tsp. pepper
12 oz. mushrooms, thinly sliced
1/2 c. dry white wine
1/4 c. butter
1/4 c. oil
1/4 c. lemon juice

Flatten turkey cutlets with rolling pin. Combine flour and rosemary in small bowl. Beat eggs lightly in small bowl. Dip turkey in eggs then in flour mixture to coat.

Saute' turkey in single layer in butter and oil in large skillet, 2 minutes per side. Sprinkle with salt and pepper, transfer to heated platter. Keep warm. Saute' mushrooms in same skillet for 3 minutes. Add a little water if necessary to prevent sticking. Arrange mushrooms around turkey.

Pour wine and lemon juice into skillet heat and blend. Pour sauce over turkey. Garnish with chopped parsley. Serves 4.