4 servings.

1 lb. turkey cutlets
1 egg
1 tbsp. milk
2 c. bread crumbs
butter
2 med. lemons
1/2 c. water
1 chicken bouillon cube
1/2 tsp. salt, optional

About 50 minutes before serving:

On cutting board with meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thick. In pie plate, beat egg and milk. On wax paper, place bread crumbs. Dip cutlets in egg then crumbs. In 12 inch skillet over medium-high heat in 1/4 cups hot butter cook cutlets until brown on both sides. (Add more butter if needed.) Remove to plate.

Reduce heat to low. Squeeze juice of 1/2 lemon into drippings in skillet. Add water, bouillon and salt. Return cutlets to skillet. Thinly slice remaining lemons; top cutlets with lemon slices. Cover and simmer 15 minutes or until cutlets are fork tender to serve. Arrange on warm platter, pour pan liquid on top.