1 1/2 lbs refrigerated boneless curkey cutlets
salt and pepper
1/3 cup all purpose flour
1 egg lightly beaten
2 tbs lemon juice
1 cup italian style bread crumbs
2 tbs 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.
2. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion.
3. Heat oil in a large skillet over medium-high heat. Working in batches, dip cutlets into flour, then egg mixture, and then bread crumb mixture. Place cutlets in hot oil and cook until brown, about 3 mintues on each side.