Turkey Cutlets Milanese with Watercress Salad
- Turkey cutlets:
- 2 (6 ounce) turkey cutlets (about 3/4 pound total and each pounded to about 1/4-inch thick)
- All-purpose flour, seasoned with salt and pepper, for dredging
- 2 large eggs
- 3/4 cup fine fresh bread crumbs
- 3/4 cup finely shredded Parmesan
- 2 tablespoons olive oil
- 1 bunch watercress, coarse stems discarded and leaves washed well and spun dry, alternatively use mesclun salad greens
- 1/4 cup thinly sliced red onion
- 1 1/2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Lemon wedges, as an accompaniment
Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. 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. You can at this point chill cutlets for 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 the salad: In a bowl, combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
Recipe courtesy of Michael Chiarello