Turkey Cutlet

For the turkey cutlets, finely grind the rusk and whole wheat bread in a food processor and sieve. Beat eggs with milk and salt.

Cut turkey escalopes into desired size and pound gently until evenly thick. Turn cutlets first in flour, then in egg-milk mixture, and finally in bread crumbs. Heat oil in a frying pan. Deep fry the breaded turkey cutlets on both sides and drain on a paper towel. Serve the turkey escalopes with lemon slices and potato salad.

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