As an alternative, this recipe can be prepared with thinly sliced turkey cutlets.


Get out a large rack to dry the cutlets on. Beat egg with water, salt, and pepper. Put flour on a paper plate, bread crumbs on another plate. Dip the cutlets in flour, then egg mixture, and finally bread crumbs. Set cutlets on rack to dry some.

Cut 1/2 lemon in wedges. Slice the olives. [Chop the hard-cooked egg.]

Fry cutlets until golden brown on both sides, about 3 to 4 minutes a side.

Serve with small parslied potatoes. Garnish with lemon wedges, olives, [and chopped egg].

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952