Turkey Cutlets With Chopped Salad
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 green onion, thinly sliced
- 2 tablespoons parmesan cheese, grated
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 lb turkey cutlets
- 1⁄3 cup seasoned dry bread crumb
- 1 lb plum tomato, cut into 3/4 inch pieces
- 6 -8 ounces arugula, coarsely chopped
directions
- Prepare dressing: in medium bowl, with fork, mix green onion, parmesan, 2 tbsp olive oil, vinegar, mustard, salt, and pepper. Set aside.
- With meat mallet, or between 2 sheets of plastic wrap with rolling pin, pound turkey cutlets to 1/4-inch thickness. On waxed paper, coat cutlets with bread crumbs, firmly pressing so mixture adheres.
- In nonstick 12-inch skillet, heat remaining 2 tbsp oil over medium-high heat until very hot. Add turky 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 dish as they are done.
- Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.
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RECIPE SUBMITTED BY
I am a waitress and student and have only recently started cooking in the past year. I enjoy cooking and am here to share recipes.
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