Melt the butter in a small pan set over medium heat and blend in the flour and salt.
Stir in the milk gradually and cook.
Stirring, until the mixture thickens. Cook over low heat for 3 minutes, then remove and cool it.
Stir turkey, onion, lemon juice and parsley then chill.
Shape mixture into cutlets. Dip each one first into beaten egg and then in bread crumbs. Fry the breaded cutlets in hot oil until brown.