2 eggs
2 tbsp. milk
3 1/2 c. bread crumbs
2 lbs. turkey cutlets
3/4 c. butter, melted
2 lg. lemons
1 1/2 c. water
2 tbsp. chicken bouillon cubes
1/2 tsp. salt

Beat eggs with milk in shallow dish. Process 8 slices of bread to make crumbs. Place crumbs on wax paper. Dip cutlets in egg, then crumbs, coating both sides.

Melt butter in skillet and brown cutlets over medium high heat (4-6 at a time). Remove to platter and keep warm. Reduce heat.

Squeeze juice of one lemon into pan, add water and bouillon grains and salt. Scrape bits from bottom. Return turkey to skillet, cover and simmer for 15 minutes.

Thinly slice remaining lemon, arrange on a warm platter the turkey and lemon slices. Pour sauce over cutlets and sprinkle with parsley. 8 servings.