Turkey Cutlet Piccata - cooking recipe

Ingredients

1 lb. turkey cutlets
1 egg
1 Tbsp. milk
1 1/2 c. fresh breadcrumbs (about 3 slices)
butter or margarine
1 lemon
1 envelope chicken bouillon
1/4 tsp. salt

Preparation

Pound each turkey breast to 1/8-inch thickness.
Cut into serving size pieces if large.
Beat egg with milk on a plate.
Dip cutlets in egg, then breadcrumbs.
Saute cutlets in 4 tablespoons hot butter or margarine until browned on both sides.
Remove cutlets from pan.
Reduce heat to low.
Squeeze juice of 1/2 lemon into drippings.
Stir in bouillon, salt and 3/4 cup water until blended.
Return turkey to skillet.
Cover; simmer for 5 minutes, until tender.
Garnish with sliced lemon and parsley.