Turkey Piccata

• 2 large eggs
• 2 tablespoons whole milk
• 3-1/2 cups fresh bread crumbs (about 8 slices)
• 2 packages (14 to 16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into 1/4-inch-thick slices
• About 3/4 cup butter
• 2 large lemons, divided
• 1-1/2 cups water
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon salt
• Parsley sprigs

1. Beat eggs with milk in shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture then in crumbs, coating both sides.
2. Melt the butter, as needed, in a 12-in. skillet over a medium high heat. Brown cutlets, four to six at a time, on both sides. Remove to a plate; keep warm.
3. Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes.
4. Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.

eggs, milk, bread crumbs, turkey cutlets, butter, lemons, water, chicken bouillon granules, salt, parsley sprigs

Taken from www.tasteofhome.com/recipes/turkey-piccata/ (may not work)