Lemon Turkey Cutlets



1 1/2 pounds refrigerated boneless turkey cutlets
Salt and pepper
1/3 cup all-purpose flour
1 egg, beaten to blend
2 tablespoons fresh lemon juice
1 cup Italian style bread crumbs
2 tablespoons finely-chopped onion
1/3 cup vegetable oil


1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice.
2. In a third medium bowl, combine bread crumbs and onion. Heat oil in a large skillet over medium high heat. 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.

Serves 4

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