Turkey Cutlets Milanese With Salad

Recipe Ingredients

		For Turkey Cutlets
3/4 lb	340g / 11oz	Turkey cutlets - (abt 1/4" thick)
		All-purpose flour - seasoned with
		Salt - and also
		Freshly-ground black pepper - for dredging
2		Eggs (large)
3/4 cup	109g / 3.8oz	Fine fresh bread crumbs
3/4 cup	109g / 3.8oz	Finely-shredded Parmesan cheese
2 tablespoons	30ml	Olive oil
		For Salad
1		Arugula - coarse stems
		Discarded, leaves washed well and dried
1/4 cup	15g / 0.5oz	Thinly-sliced red onion
1/2		Red cherry tomatoes - halved
1 1/2 tablespoons	22ml	Olive oil
1 teaspoon	5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Salt
		Accompaniment
		Lemon wedges

Recipe Instructions

Make turkey cutlets: Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed paper-lined tray. Chill cutlets 15 minutes.

In a 12-inch non-stick skillet heat oil over moderately-high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.

Make salad: In a bowl combine arugula, onion and cherry tomato halves and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.

Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedge.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9123 broadcast 05-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.