| 1. |
Place dry mustard, salt, pepper and garlic powder in a medium-sized paper or plastic bag; twist closed and shake to evenly distribute contents. |
| 2. |
Open and insert cutlets, twist closed again and shake gently to coat cutlets with seasonings. |
| 3. |
Heat oil in a large non-stick skillet over medium heat. |
| 4. |
Add turkey and sprinkle with lemon juice, Worcestershire sauce, and chives. |
| 5. |
Cook turkey, turning periodically until no longer pink (7 to 10 minutes). |
| 6. |
Serve with fresh vegetables of your choice. |
