4 turkey cutlets (about 1 lb.)
1 lg. egg
1 tbsp. milk
2 c. fresh bread crumbs (about 4 slices)
butter
2 med. lemons
1 env. chicken bouillon
1/2 tsp. salt
Dash pepper

On cutting board, pound each cutlet into 1/8 inch thickness, turning occasionally. In pie plate, with fork, beat egg with milk. On waxed paper, place bread crumbs. Dip each cutlet in egg mixture and coat with bread crumbs.

In 12 inch skillet over medium heat, in hot butter, cook cutlets until lightly browned on both sides. Remove cutlets to plate.

Reduce heat to low. Squeeze juice of half a lemon into drippings in skillet. Add chicken bouillon, salt, pepper and 1/2 cup water. Return cutlets to skillet. Thinly slice remaining lemons, top cutlets with slices. Cover skillet and simmer 10-15 minutes until cutlets are fork-tender.

To serve, arrange cutlets on warm platter. Pour remaining liquid from skillet on top. 4 servings.