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Turkey Cutlets With Chopped Salad

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“From the Good Housekeeping, "Rush Hour Dinners" cookbook.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare dressing: in medium bowl, with fork, mix green onion, parmesan, 2 tbsp olive oil, vinegar, mustard, salt, and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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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