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Ingredients
- I lb. Turkey cutlets
- I large egg
- I tbsp. Milk
- I 1/2 cups fresh breadcrumbs
- Butter or margarine
- I medium sized lemon
- 1 chicken flavored bouillon
- 1/4 tsp. Salt
- Parsley springs for garnish
Preparation
Step 1
Pound each cutlet to 1/8" thickness (or slice to desired thickness). If cutlets are large, cut into desired serving pieces. In pie plate, beat eggs with milk till blended. On waxed paper, place breadcrumbs. Dip cutlets in egg mixture and then in crumbs to coat. In skillet over medium high heat, melt 4 tbsp. Butter and cook cutlets until browned. Remove cutlets to plate. Reduce heat to low. Squeeze juice of half lemon into drippings in skillet. Stir in bouillon, salt and 3/4 cup water until blended. Return turkey to skillet, cover and simmer 5 minutes or until tender. Thinly slice remaining half lemon. To serve, garnish with lemon slices and parsley sprigs.