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Title: Turkey Cutlets with Chopped Salad
Categories: Turkey Main
Yield: 4 Servings
| 4 | lg | Plum tomatoes; about 1 lb |
| 2 | Bunches arugula | |
| 1 | Green onion | |
| 2 | tb | Parmesan cheese; grated |
| 1 | tb | Red wine vinegar |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely ground black pepper |
| Olive oil | ||
| 4 | lg | Turkey cutlets; about 1 lb |
| 1/3 | c | Seasoned dried bread crumbs |
About 30 minutes before serving: 1. Cut tomatoes into 3/4-inch pieces. Coarsely chop arugula. Thinly slice green onion.
2. In medium bowl, with wire whisk or fork, mix green onion with Parmesan cheese, vinegar, Dijon mustard, salt, pepper, and 2 tablespoon olive oil. Add tomatoes and arugula; gently toss to mix well.
3. If turkey cutlets are thick, pound them to 1/4-inch thickness. Coat turkey cutlets with bread crumbs. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook 2 turkey cutlets at a time until golden on booth sides and they lose their pink color throughout, adding 1 tablespoon additional olive oil if necessary.
4. Place turkey cutlets on 4 dinner plates. Pile chopped salad on top of cutlets. Makes 4 main-dish servings.
Each serving: About 335 calories, 18 g fat, 61 mg cholesterol, 335 mg sodium. Source: Magazine Clipping.
Shared and MM by Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, jphelps@best.com
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