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Turkey Cutlets Piccata

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      Title: TURKEY CUTLETS PICCATA
 Categories: Main dish, Meats, Poultry
      Yield: 4 Servings
 
     16 oz Fresh turkey cutlets
      1 ea Large egg
      1 tb Milk
  1 1/2 c  Fresh bread crumbs
           Butter or margarine
      1 ea Medium sized lemon
      1 ea Envelope chicken bouillon
    1/4 ts Salt
      4 ea Parsley sprigs for garnish
 
  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.
 
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