1 lb turkey cutlets 1/3 cup flour 1/8 teaspoon garlic powder Dash of salt 1/8 teaspoon pepper 1 tablespoon parsley flakes 1 egg 1 tbsp Butter (more if desired) 1 lemon ¼ cup water
On a cutting board, pound turkey cutlets until thin. Cut into serving pieces. On wax paper, combine flour, salt, pepper, parsley, and garlic powder. With a fork, beat egg and put in a pie plate. Dip cutlets in egg mixture and coat with flour mixture. In a frying pan, spray with cooking spray, cook cutlets over medium heat until golden and tender for about 5 minutes. Remove to a warm platter. Use ½ lemon (or 1 tablespoon of juice). Slice other half thinly. Into frying place, pour lemon juice, water, and 1 tablespoons of butter. Cook until melted. Pour over cutlets, garnish with lemon slices and fresh parsley.