MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Cutlets Piccata
 Categories: Turkey, Chicken, Veal, Eggs, Dairy
      Yield: 4 Servings
 
     16 oz Fresh turkey cutlets
      1    Large egg
      1 tb Milk
  1 1/2 c  Fresh bread crumbs
           Butter or margarine
      1 md Lemon
      1    Envelope chicken bouillon
    1/4 ts Salt
      4    Parsley sprigs for garnish
 
  About 40 minutes before serving, pound cutlets with a mallet until
  each is about 1/8 of an inch thick. If cutlets are large cut into
  desired serving pieces. 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.

  In a 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. Reduce heat to low.  Squeeze juice of half lemon
  into dripping 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. 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.

  Original poster not noted.

  The bouillon packet probably has more than enough salt in it.
  Don't add more. Indian yellow rice is made with turmeric. Latin
  American yellow rice is made with annatto. Rich People's yellow
  rice is made with Saffron. - JW                          

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