INGREDIENTS

INSTRUCTIONS

About 40 minutes before serving. 1. Pound cutlets with amallet until ea is
about 1/8 of an inch thick. If cutlets are large cut into desired serving
pieces. 2.  In pie plate, beat egg with milk until blended. On wax paper
place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3.
In skillet over medium-high heat melt 4 tbls butter and cook turkey
cutlets, a few pieces at a time, until browned on both sides, adding more
butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat
to low.  Squeeze juice of half lemon into drippint in skillet; stir in
bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown
bits from bottom of skillet. Return turkey to skillet; cover and simmer 5
minutes or until turkey cutlets are fork tender. Thinly slice remaining
half of lemon. To serve, garnish turkey cutlets with lemon slices and
parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving.
This same recipe can be used for chicken or veal.  I serve it with what we
call yellow rice.  I purchase this as a mix in a bag with all the other
packages of preseasoned rice mixes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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