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

In pie plate beat eggs and milk with fork until well blended. Put bread crumbs on plate, dip cutlets in eggs, then coat with bread crumbs, both sides.

In skillet, over medium heat, cook cutlets in butter, 2 at a time. Remove and keep warm. Reduce heat to low. Squeeze in 1 lemon. Add water, bouillon and salt. Mix well scraping brown bits from bottom of pan. Return cutlets to skillet, cover, simmer 15 minutes until fork tender. Serve with sliced lemon, cover with sauce. Garnish with parsley. Serves 8.