Turkey Picaard

2 eggs
2 T milk
3 ½ c fresh breadcrumbs (rubbed or food processed fine)
½ of a turkey breast, cut (across the grain or crosswise) in ¼ inch thick slices
About ¾ c margarine or butter
2 large lemons divided
1 ½ c water
2 t chicken flavor bouillon

Directions:
Beat eggs with milk in shallow dish until well blended. Place bread crumbs in shallow dish. Dip turkey cutlets in egg mixture, then in crumbs, coating both sides. Melt the margarine as needed, in a large skillet over medium high heat. Brown turkey cutlets. Remove to a platter and keep warm in the oven. Reduce heat to low. Squeeze juice of 1 lemon (about ¼ c) into pan drippings in skillet; stir in water, bouillon until well mixed. Scrape brown bits from bottom of pan. Return turkey to skillet and simmer covered for about 15 minutes. Serve with rice. I double the recipe for a whole breast and triple the sauce recipe so there is sauce for the rice.