BREADED TURKEY CUTLETS   Quick, easy and delicious. The old standard veal cutlet using a slice of turkey breast. In the United States, veal is expensive and difficult to find. It is quite the opposite in Europe where it is more common and less expensive than beef. When once I found myself seated next to a cattle rancher on a transcontinental flight, I asked him why. The answers are quite simple and logical. The small size of the ranches in Europe make it necessary to keep the herds small and they are continually culled. The price of the feed is another factor. In The United States government farm subsidies keep the price of feed so low that it is more cost effective to raise beef than veal due to the profit per pound. Unfortunately for us, that all makes good business sense and we get little veal. A good substitute is turkey breast slices. Here I have made a classic breaded veal cutlet using slices of turkey breast which are cheap and readily available everywhere. They are pounded thin, dredged in flour, dipped in egg wash, and then coated with crumbs. I use Panko bread crumbs now as they never get soggy in the oil. The cutlets are deep fried for just a few minutes in whatever oil you prefer. I like to bread the meat well in advance and let the coating dry for some time before frying. Put the breaded cutlets on a wire rack and keep them in the refrigerator until just before you are ready to serve them. They are served here with baked slices of butternut squash cooked with onions and bacon and flavored with sage and dark molasses. The green vegetables are fresh baby green beans with butter. It was a fine dinner with little trouble and expense. The turkey without the skin, is nutritious and a lower fat substitute for veal in many recipes.