Turkey Romano

Flatten cutlets between waxed paper to about 1/4 inch thickness. Combine flour and pepper and dredge cutlets in mixture.

Heat the oil in skillet and cook cutlets, a few at a time, until browned on each. Drain on paper towels and keep warm in the oven on a low setting and repeat with remaining cutlets.

Coat a saucepan with cooking spray, then add butter. Add mushroom and 1 tbsp green onions and saute until tender.

Combine 1 tbsp milk and flour and whisk until smooth. Add remaining milk to vegetable mixture and stir in flour mixture. Cook, stirring constantly, until thickened. Add cheese and next 3 ingredients, stirring until combined.

Transfer cutlets to a serving platter and spoon cheese mixture evenly over cutlets. Sprinkle with paprika. Top evenly with 1/2 cup sliced green onions.