1 (16 oz.) pkg. fresh or frozen, thawed, turkey cutlets
1 lg. egg
1 tbsp. milk
1 1/2 c. fresh bread crumbs
butter
1 med. lemon
1 envelope chicken-flavor bouillon
1/4 tsp. salt

On cutting board, with meat mallet or dull edge of knife, pound each cutlet to about 1/8 inch thickness. If cutlets are large, cut into desired pieces.

In pie plate, beat egg with milk until blended. On wax paper, place bread crumbs. Dip cutlets in egg mixture, then in crumbs.

In 10-12 inch skillet over medium heat in 4 tablespoons of butter, cook turkey a few pieces at a time until browned on both sides. Remove 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; scraping to loosen brown bits from bottom of skillet. Return turkey to skillet, cover and simmer 5 minutes or until tender. Makes 4 servings. 350 calories per serving.