1 pkg. turkey cutlets
Fresh bread crumbs
2 eggs, beaten with few drops of water
Flour for dredging
Olive oil
4 tbsp. butter, softened
1 tbsp. lemon juice
1/2 clove garlic
1/4 tsp. cayenne pepper
1/2 tbsp. parsley flakes

Dip each cutlet in flour, then egg then bread crumbs. Lay on wax paper covered cookie sheet. Chill in refrigerator for 1 hour (15 minutes in freezer if hurried).

Meanwhile, prepare butter sauce by stirring butter, garlic and cayenne, parsley flakes. Whip in lemon juice a few drops at a time until blended.

Fry cutlets in 1/2 inch of hot olive oil. Drain on paper bag in warm oven until all cutlets are done.

Serve butter sauce at table. Each person puts a dollop of butter on cutlet.