Turkey Cutlets Piccata

1. 1

   Beat egg and milk; dip turkey, then dip in bread crumbs.

2. 2

   Over medium-high heat, melt 1 tablespoon margarine (more as needed); add cutlets and cook until brown on both sides.

3. 3

   Remove from pan. Reduce heat to low.

4. 4

   Squeeze juice of 1/2 lemon (or 1/2 ounce juice); add water and bouillon.

5. 5

   Return cutlets to skillet; put thin slices of lemon on cutlets.

6. 6

   Cover.

7. 7

   Simmer 15 minutes or until fork-tender.

8. 8

   Serve with pan liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.