Gravy:

• 1/3 cup dry white wine
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

Use a meat tenderizer to pound the turkey cutlets before frying.

Heat oil in a large skillet over medium-high heat. Season turkey evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Combine remaining 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and flour in a shallow dish, stirring well.

Combine milk and egg in a separate shallow dish, stirring well with a whisk. Dredge turkey in flour mixture. Dip in egg mixture; dredge in flour again.

Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done. Move turkey to a paper towel-lined plate using a slotted spoon.

Remove and discard all but 1 1/2 tablespoons of oil and drippings in pan; return pan to medium heat. Add wine; bring to a boil, stirring well. Cook until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Combine and add milk and broth. Bring mixture to a boil; cook 2 minutes or until desired consistency. Stir in the salt and pepper. Serve gravy with turkey.

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