Turkey Cutlets Milanese with Watercress Salad

Total Time:
30 min
15 min
15 min

2 servings

  • 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
  • Salad:
  • 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.

  • Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.

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    Turkey Milanese

    Recipe courtesy of Bobby Flay