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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I try new recipes every week, but this one has been our family favorite for years. It is especially convenient to prepare now that turkey is available in family-sized portions. Clipping, saving and serving new recipes is my favorite hobby. I hope you will cut this one out! Ingredients:
2 eggs |
2 tablespoons milk |
3-1/2 cups fresh bread crumbs (about 8 slices) |
2 packages (14 to 16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into 1/4-inch-thick slices |
about 3/4 cup butter |
2 large lemons, divided |
1-1/2 cups water |
2 teaspoons chicken bouillon granules |
1/2 teaspoon salt |
parsley sprigs |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 8 servings.
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