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

In large skillet, over medium high heat, melt 4 tablespoons butter, cook turkey cutlets, a few pieces at a time until browned on both sides, adding more butter as needed. Remove cutlets to plate.

Reduce heat to low. Squeeze juice of half a lemon into drippings in skillet, stir in bouillon, salt and 3/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return cutlets to skillet, cover and simmer 5 minutes or until fork tender. Serve with thinly sliced lemon as garnish. Makes 4 servings.