Turkey Cutlets With Chopped Salad |
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Prep Time: 17 Minutes Cook Time: 10 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From the Good Housekeeping, Rush Hour Dinners cookbook. 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:
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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