Turkey Cutlets with Chopped Salad

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{"ops":[{"insert":"1 green onion, thinly sliced\n2 tablespoons freshly grated Parmesan cheese\n4 tablespoons olive oil\n1 tablespoon red wine vinegar\n1/2 teaspoon Dijon mustard\n1/4 teaspoon salt\n1/4 teaspoon coarsely ground black peppert\n1 pound turkey cutlets\n1/3 cup seasoned dried bread crumbs\n1 pound plum tomatoes (4 large), cut into 3/4-inch pieces\n2 small bunches arugula (6 to 8 ounces), coarsely chopped\n1/8 teaspoon salt\n1/2 teaspoon vanilla extract\n"}]}


{"ops":[{"insert":"1. Prepare dressing: In medium bowl, with fork, mix green onion, grated Parmesan cheese, 2 tablespoons oil, vinegar, mustard, salt, and pepper; set aside.\n\n2. Place turkey cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Coat cutlets with bread crumbs.\n\n3. In nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until very hot. Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 2 1/2 minutes per side. Transfer cutlets to warm plate as they are done.\n\n4. Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.\n\nMakes 4 main-dish servings.\n"}]}

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