Turkey Gruyère

Ingredients

• Try skinned, boned, and lightly pounded chicken breasts in this recipe, too.
• 8 turkey breast slices (about 1 pound total)
• 1/3 cup all-purpose flour
• 2 teaspoons lemon-pepper seasoning
• 1/4 teaspoon ground nutmeg
• 2 beaten eggs
• 1 tablespoon dry sherry or white wine
• 3/4 cup finely shredded natural Gruyère, Jarlsberg, or Swiss cheese (3 ounces)
• 1/2 cup fine dry seasoned bread crumbs
• 1/4 cup snipped parsley
• 1/4 cup margarine or butter

Instructions

1. Rinse turkey and pat dry. Stir together flour, lemon-pepper seasoning, and nutmeg; set aside. In a shallow dish stir together eggs and dry sherry wine; set aside. Stir together shredded cheese, dry bread crumbs, and parsley. Coat turkey slices with flour mixture. Dip slices into egg mixture then into cheese mixture, coating evenly.
2. In a 12-inch skillet melt 2 tablespoons of margarine. Cook turkey over medium heat about 4 minutes or till light brown and no longer pink, turning once. Add remaining margarine as needed. Serve with lemon wedges, if desired.