4 skinless boneless turkey cutlets (3 ounces each)
1-1/4 teaspoons salt
1/2 teaspoon blackpepper
1/3 cup unsifted all-purpose flour
2 eggs , lightly beaten
1 cup fine dry bread crumbs
6 tablespoons butter or margarine
12 medium size shallots , chopped
1 cup reduced-sodium chicken broth
1/4 cup chopped parsley
1 . Pound cutlets between 2 pieces of plastic wrap until uniformly thin . Season on both sides with salt and pepper . Dredge in flour , shaking off excess . Dip into eggs , then crumbs to coat well .
2 . In a large skillet over moderate heat , melt 5 tablespoons of the butter and saute cutlets in batches if necessary until golden brown - about 2-1/2 minutes on each side . shake pan occasionally to allow cutlets to brown evenly . Tranfer to paper toweling to drain .
3 . In a small saucepan over medium heat , cook shallots in the remaining 1 tablespoon butter until soft - about 5 minutes . Blend 1 teaspoon of the dredging flour with 2 tablespoons of the stock and stir into the shallots . Add remaining stock , bring to a boil and cook , stirring often until sauce reduces to 3/4 cuo - about 5 minutes . Remove from heat and stir in parsley .
4 . Arrange cutlets on individual serving plates with sauce .
