Stir together ingredients for fry coating in a shallow dish.

Whisk egg with water to make an egg wash and place in another shallow dish.

Melt the butter in a skillet then stir in 1/3 cup of the seasoned flour from the coating.

Add milk all at once and heat, stirring, over low heat, until mixture comes to a boil.

Continue to stir for another minute or until gravy thickens; keep warm.

Heat oil 1 inch deep in a fry pan.

Dip cutlets in egg wash then in flour coating, shaking off excess.

Then repeat.

Add cutlets to skillet and cook on both sides until crisp and cooked through, about 10-15 minutes.

Drain cutlets on paper toweling.

Serve turkey covered with paprika cream gravy and something like mashed potatoes. You should have plenty of gravy made for both. I also served with baby peas.