1 egg white beaten
1/4 Cup water
1/3 Cup ground almonds
1/3 Cup seasoned bread crumbs
1-1/2 Pounds Turkey Breast Cutlets
2 tsp. vegetable oil
3 T. fresh lemon juice
3 T. dry white wine

In shallow bowl combine egg white and water. On shallow plate combine almonds and bread crumbs. Dip turkey cutlets into egg mixture, then into crumbs. In large non-stick skillet, over medium-high heat, sauté cutlets in margarine 1 to 2 minutes per side or until turkey cutlets are no longer pink in center. Remove from pan and keep warm. Remove pan from heat. Add juice and wine to pan; return to low heat until mixture bubbles. To serve, place cutlets on large platter and pour wine mixture over cutlets.

Yield: 4 servings

Calories 322