Instructions: Place crushed onions on a plate. Place egg in a shallow bowl. Dip turkey cutlets in the egg, then in the onions, coating both sides.

In a 10-inch nonstick skillet, heat oil over medium-low heat. Add the coated cutlets and cook 5 minutes. Turn and cook 4 to 5 more minutes, or until turkey is no longer pink inside. Wrap and refrigerate 1 cooked cutlet for another meal, "Moo Shu Turkey Roll-Ups" (see recipe).

Top the remaining cutlets with 1 tablespoon barbecue sauce each. Cover the skillet and heat 30 seconds, or until the sauce is hot.

Serve the turkey cutlets with the "Sauteed Mixed Vegetables" (see recipe).

This recipe yields 2 servings, plus leftovers for another dinner.

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