Sauteed Turkey Cutlets

Prep : 25 minutes   Cook : 30 minutes   Makes 4 servings

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 .