4 turkey cutlets — boneless and tenderized
1 can cream of mushroom soup
1 onion — sliced
2 tablespoons oil
salt and pepper
1/4 cup milk
Beat the egg and add the milk. Dip the cutlets in the egg and milk mixture. Coat the cutlets with the bread crumbs. Brown in the oil in a frying pan. Remove the cutlets and add the sliced onion. Brown the onion and add the soup and about half a cup of water. Bring the soup mixture to a slow boil, put the cutlets back in the pan and simmer covered for about 30 minutes.
Serve with noodles and vegetables.
T-fal Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black