2 (14-16 oz.) pkg. turkey cutlets
2 eggs
2 tbsp. milk
3 1/2 c. fresh bread crumbs, about 8 slices white bread
About 3/4 c. butter
2 med. lemons
1 1/2 c. water
2 chicken bouillon cubes
1/2 tsp. salt

Pound each turkey cutlet into 1/8 inch thickness.

In pie plate with fork, beat eggs with milk until well blended.

Dip cutlets in egg mixture, then in crumbs, to coat on both sides.

In 12-inch skillet over medium high heat, in hot butter, cook turkey cutlets, 2 pieces at a time until cutlets are browned on both sides, adding a little more butter if necessary. With slotted pancake turner, remove cutlets to plate. Keep warm.

Reduce heat to low. Squeeze juice of one lemon into drippings in skillet. Stir in water, chicken flavor bouillon and salt until well mixed, scraping to loosen brown bits from bottom. Return turkey cutlets to skillet; cover and simmer mixture 15 minutes or until cutlets are tender.

To serve, thinly slice one lemon. Arrange cutlets slightly overlapping, on large warm platter with lemon slices. Pour sauce in skillet over cutlets. Garnish plate with parsley sprigs.