Turkey Piccata

Directions

• 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.
• 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.
• 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.
• 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.