4 turkey cutlets, each about 1/4 inch thick (about 1 pound)
1 large egg
1 tablespoon milk
2 cups fresh bread crumbs (about 4 slices white bread)
Margarine or butter
2 medium-sized lemons
1 envelope chicken-flavor bouillon or 1 tablespoon chicken-stock base
1/2 teaspoon salt
Dash pepper
On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet into 1/8-inch thickness, turning the cutlets occasionally.
In pie plate with fork, beat egg with milk. On waxed paper or in another pie plate, place bread crumbs. Dip each cutlet in egg mixture, then coat with bread crumbs.
In 12-inch skillet over medium-high heat, in 1/4 cup hot margarine or butter, cook cutlets, 2 pieces at a time, until lightly browned on both sides, adding more margarine or butter if necessary. Remove cutlets to a plate.
Reduce heat to low. Squeeze juice of half lemon into drippings in skillet; add chicken bouillon, salt, pepper, and 1/2 cup water. Return cutlets to skillet. Thinly slice remaining lemons; top cutlets with lemon slices. Cover skillet and simmer 10 to 15 minutes until cutlets are fork-tender.
To serve, arrange cutlets and lemon slices on warm platter; pour remaining liquid from skillet on top.
