Lemon Turkey Cutlets
From: Semi-Homemade by Sandra Lee
(Meredith Books; September 2005; ISBN: 0696226855; PB)
Cookbook Heaven @ Recipelink.com

Serves 4
Prep time: 8 minutes
Cooking time: 12 minutes

• 1 1/2 pounds refrigerated boneless turkey cutlets, The Turkey Store®
• Salt and pepper
• 1/3 cup all-purpose flour, Pillsbury®
• 1 egg, beaten to blend
• 2 tablespoons fresh lemon juice, or ReaLemon®
• 1 cup Italian style bread crumbs, Progresso®
• 2 tablespoons finely chopped onion
• 1/3 cup vegetable oil, Wesson®

1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper. Place flour in a medium bowl.
2. In another medium bowl, combine egg and lemon juice.
3. In a third medium bowl, combine bread crumbs and onion. Heat oil in a large skillet over medium high heat.
4. Working in batches, dip cutlets into flour, then egg, and then bread crumbs. Place cutlets in hot oil and cook until brown, about 3 minutes per side.