Turkey Cutlets Milanese With Watercress Salad

Recipe Ingredients

		Turkey Cutlets
2		Turkey cutlets - (6 oz ea) - pounded 1/4" thick
		All-purpose flour - seasoned with
		Salt - and with
		Freshly-ground black pepper - for dredging
2		Eggs (large)
3/4 cup	109g / 3.8oz	Fine fresh bread crumbs
3/4 cup	177ml	Finely-shredded Parmesan
2 tablespoons	30ml	Olive oil
		Salad
1		Watercress - coarse stems
		Discarded, leaves washed well and spun dry
		= (alternatively use mesclun salad greens)
1/4 cup	15g / 0.5oz	Thinly-sliced red onion
1 1/2 tablespoons	22ml	Olive oil
1 teaspoon	5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Salt
		Lemon wedges - as an accompaniment

Recipe Instructions

Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. 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. You can at this point chill cutlets for 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 the salad: In a bowl, combine watercress and onion 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 wedges.

This recipe yields 2 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B35) - from the TV FOOD NETWORK

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