Place flour on sheet of waxed paper. Whisk together the egg white and whole egg in a small bowl until well blended.
Heat butter in large nonstick skillet. Add shallots; saute 1 minute. Meanwhile, dredge turkey cutlets first in flour to coat all over, then in egg mixture. Add to skillet; saute for 2 minutes per side.
Add wine, chicken broth, lemon juice, salt and pepper to skillet, scraping up any browned bits from bottom with wooden spoon; cook for 4 to 5 minutes or until turkey is cooked through. Sprinkle with the parsley just before serving. Makes 4 servings.
