1 (16 oz.) pkg. turkey cutlets, serving size
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 egg
2 tbsp. milk
butter
1 lemon
1/4 c. water

Combine flour, salt, and pepper on waxed paper. In a flat dish mix egg and milk. Dip cutlets in egg mixture then into flour mixture to coat. In a skillet over medium high heat, 2 tablespoon butter brown/cook cutlets until golden on both sides and tender. Remove cutlets to platter and keep warm.

Into pan drippings stir juice of lemon over low heat, add water and 4 tablespoons butter. Cook until butter is melted, stirring to loosen brown bits from skillet. Pour lemon sauce over cutlets and serve. 4 servings.