Turkey Cutlets Picata

1 pound turkey or chicken cutlets
1 egg
1 tablespoon milk
2 cups fresh breadcrumbs
2 medium lemons
1/2 cup water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 - 1/2 cup butter

With meat mallet pound cutlets to a 1/8 inch thickness.

In pie plate, with fork, beat egg with milk.  Place bread crumbs into another pie plate.  Dip cutlets into milk and egg mixture, then into bread crumbs to coat them completely.

In 12 inch skillet over med high heat in 1/4 cup hot melted butter cook cutlets two pieces at at time until browned on both sides, adding more butter if needed.  Remove cutlets to a plate.

Reduce heat to low.  Squeeze juice of 1/2 lemon into drippings in skillet add water, bouillon and salt.  Return chicken cutlets to skillet.  Thinly slice remaining lemons, top cutlets with lemon slice.  Cover; simmer for 15 minutes or until cutlets are tender.

To serve, arrange cutlets and lemons on a warm platter; pour liquid on top.