Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | === FOR TURKEY CUTLETS === |
| ¾ pounds | Turkey cutlets -; (abt 1/4\" thick) |
| \N \N | All-purpose flour; seasoned with |
| \N \N | Salt; and also |
| \N \N | Freshly-ground black pepper; for dredging |
| 2 larges | Eggs |
| ¾ cup | Fine fresh bread crumbs |
| ¾ cup | Finely-shredded Parmesan cheese |
| 2 tablespoons | Olive oil |
| \N \N | === FOR SALAD === |
| 1 bunch | Arugula; coarse stems |
| \N \N | Discarded; leaves washed well and dried |
| ¼ cup | Thinly-sliced red onion |
| ½ pint | Red cherry tomatoes; halved |
| 1½ tablespoon | Olive oil |
| 1 teaspoon | Fresh lemon juice |
| ⅛ teaspoon | Salt |
| \N \N | === ACCOMPANIMENT === |
| \N \N | Lemon wedges |
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 1½ 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.
Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-13-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.