In shallow plate combine flour, salt and pepper. In small bowl beat together egg and water. In another shallow plate combine bread crumbs and nutmeg. Coat each cutlet with flour mixture. Dip cutlets in egg mixture and then in bread crumbs, turning to coat thoroughly. In large non-stick skillet, over medium-high heat, sauté half of cutlets in 1/2 tablespoon margarine and 1/2 tablespoon oil 2 to 3 minutes per side, or until turkey is no longer pink in center. Remove to platter and keep warm. Repeat with remaining cutlets, margarine and oil. Serve with lemon wedges.