Turkey Piccata

• 2 (14 to 16 oz.) pkg. turkey cutlets
• 2 eggs
• 2 Tbsp. milk
• 3 1/2 c. bread crumbs
• about 3/4 c. butter or margarine
• 2 medium lemons or less to suit taste
• 1 1/2 c. water
• 2 envelopes chicken flavor bouillon
• 1/2 tsp. salt
• parsley sprigs for garnish

1. Pound each turkey cutlet into 1/8-inch thickness; set aside. In pie plate with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs.
2. Dip cutlets in egg mixture, then in crumbs, to coat on both sides.
3. In 12-inch skillet over medium-high heat in hot butter or margarine, cook turkey cutlets until browned on both sides, adding more butter or margarine if necessary.
4. With slotted pancake turner, remove cutlets to plate; keep warm.
5. Reduce heat to low.
6. Squeeze juice of 1 lemon (or to suit taste) into drippings in skillet; stir in water, chicken flavor bouillon and salt until well mixed, scraping to loosen brown bits from bottom.
7. Return turkey cutlets to skillet; cover and simmer mixture 15 minutes or until cutlets are fork-tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690667 (may not work)