1Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
2Heat oil in a large non-stick skillet over medium heat. Working in batches if necessary, panfry the turkey for 30 seconds a side. Remove to a plate and keep warm.
3Saute mushrooms and onion in skillet over low heat for 3 minutes or until the mushrooms are soft. (you can add several TBS of water to prevent sticking if needed.) Add the wine.
4In a 2 cup measuring glass, stir the flour into the beef broth until smooth. Pour into skillet and stir. Add salt and pepper. Bring to a boil. Lower heat and stir constantly until the mixture thickens slightly.
5Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
I have used lemon juice concentrate instead of fresh lemon juice.
If you prefer, you can flatten the turkey with a mallet before you begin cooking.
If I'm not using wine, I add water or more broth to make up the volume.