Turkey Cutlet Milanese with Arugula and Tomato Salad
By Marge Perry & David Bonom
Breaded golden turkey cutlets are topped with the crunch and bite of an arugula tomato salad.
- Course: Dinner
INGREDIENTS
- All Purpose Flour
- arugula
- black pepper
- eggs
- Extra Virgin Olive Oil
- fresh lemon juice
- grape tomatoes
- olive oil
- plain dry breadcrumbs
- Salt
- turkey cutlets
- unsalted butter
DIRECTIONS
- Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season the turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Working one at a time, dip the cutlets first into the flour, shaking off the excess, then in the beaten eggs, again shaking off the excess, and finally in the breadcrumbs.
- Heat the olive oil and butter in a 14-inch nonstick skillet over medium heat until the butter is melted. Add the cutlets and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a baking sheet lined with paper towel.
- Combine the arugula and tomatoes in a large bowl. Add the lemon juice, extra virgin olive oil, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper
- Divide the cutlets among 4 plates. Top with the salad and serve immediately.
