Ingredients:
1 1/2 tb olive oil
1 ts Fresh Lemon Juice
1/2 pt Red cherry tomatoes; halved
Lemon wedges
Discarded; leaves washed
=== FOR SALAD ===
1/4 c Thinly-sliced red onion
1/8 ts Salt
All-purpose flour; seasoned
2 tb olive oil
3/4 lb Turkey cutlets -; (abt 1/4"
Black Pepper freshly ground
3/4 c Fine fresh bread crumbs
3/4 c Finely-shredded Parmesan1 1/2 tb olive oil
1 ts Fresh Lemon Juice
1/2 pt Red cherry tomatoes; halved
Lemon wedges
Discarded; leaves washed
=== FOR SALAD ===
Salt; and also
1 bn Arugula; coarse stems1/4 c Thinly-sliced red onion
1/8 ts Salt
All-purpose flour; seasoned
2 tb olive oil
3/4 lb Turkey cutlets -; (abt 1/4"
Black Pepper freshly ground
=== FOR TURKEY CUTLETS ===
2 lg EGGS
=== ACCOMPANIMENT ===
Preparation:
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 1
1/2 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.
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