Preparation / Directions:
On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet into 1/8-inch thickness.
In pie plate, with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs. Dip cutlets in egg mixture, then in crumbs, to coat on boat sides.
In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook a few turkey cutlets until cutlets are browned on both sides, removing cutlets to plate as they brown. Repeat with remaining turkey cutlets and butter. Keep cutlets warm.
Reduce heat to low. Squeeze juice of 1 lemon into drippings in skillet; stir in chicken-flavor bouillon, salt, and 1 1/2 cups water, scraping to loosen brown bits from bottom of skillet. Return turkey cutlets to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer mixture 5 minutes or until cutlets are fork-tender.
To serve, thinly slice the remaining lemon; arrange cutlets slightly overlapping, on warm large platter with lemon slices. Pour sauce in skillet over cutlets. Garnish with parsley sprigs.
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