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

Pound turkey into 1/8 inch thick cutlets, set aside. In pie plate with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat on both sides.

In 12-inch skillet over medium heat in hot butter, cook cutlets until browned on both sides. Remove cutlets with slotted turner to plate. Keep warm. Reduce to low. Squeeze juice of 1 lemon into drippings in skillet. Stir in water, bouillon and salt. Return cutlets to skillet. Cover and simmer mixture 15 minutes or until cutlets are fork tender.

To serve, thinly slice 1 lemon, arrange cutlets slightly overlapping on large warm platter with lemon slices. Pour sauce over turkey. Garnish with parsley.