1 lb. turkey cutlets
1 tbsp. milk
Butter
1/2 c. water
Bouillon
1 egg
2 c. dry bread crumbs
2 med. lemons
1 packet chicken

1. Pound turkey cutlets with meat mallet until they are 1/8 inch thick.

2. Dip cutlets in the egg, then coat with the bread crumbs.

3. In skillet, over medium heat, melt butter and cook cutlets, 2 pieces at a time until brown, adding butter as necessary. Place on plate.

4. Reduce heat to low and squeeze juice of 1 lemon into drippings. Add water and bouillon.

5. Return cutlets to skillet and place very thin slices of other lemon on top of each cutlet.

6. Cover and simmer for 15 minutes or until fork tender.

7. Serve cutlets on warm platter. Pour liquid over cutlets and serve with egg noodles.