<http://schema.org/recipeInstructions>
" In nonstick 10-inch skillet, heat oil over medium-high heat. Add cutlets and cook 4 to 6 minutes or until they just lose their pink color throughout, turning over once; transfer to plate. Reduce heat to medium. Add shallot and mushrooms to skillet; cook 3 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4939/tarragon-mushroom-turkey-cutlets-988/?src=shelter_footer>