Turkey Cutlet Milanese with Arugula and Tomato Salad
By David Bonom and Marge Perry. Crisp, slightly acidic salad topping makes a perfect counterpoint to breaded fried cutlets.
INGREDIENTS
- 4 tbsp all-purpose flour
- 2 large eggs,, lightly beaten
- ¾ cup plain dry breadcrumbs
- 4 5-6 oz turkey cutlets,, pounded to scant 1/4-inch thickness
- ¾ tsp salt,, divided
- ¼ tsp black pepper,, divided
- ¼ cup olive oil
- 2 tbsp unsalted butter
- 1 large bunch arugula,, trimmed, washed and spun dry
- 1 pint grape tomatoes,, halved
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
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; toss well.
- Divide the cutlets among 4 plates. Top with the salad and serve immediately.