6 turkey steaks (3/4 inch), about 2 lbs.
1 env. onion soup mix (1/2 of the 2.5 oz. pkg.)
2 tbsp. dry bread crumbs
4 tbsp. melted butter
1 lemon, cut in wedges

If frozen, defrost turkey steaks. Rinse under cold water and pat dry. Before opening soup mix, crush contents finely with a rolling pin. Combine soup mix with bread crumbs in a flat dish. Coat both sides of steaks with melted butter. Dredge one side only in crumb mixture. Arrange in single layer, crumb side up on lightly greased, jelly roll pan (15x10x1 inch).

Sprinkle with any remaining crumb mixture and butter. At this point, turkey may be refrigerated until ready to bake. Preheat oven to 400 degrees. Bake on top rack for 12 to 17 minutes, or until thickest part turns from pink to light tan in color. Garnish with lemon wedges. This goes well with steamed fresh asparagus drizzled with butter.