Recipe courtesy of Hands On Gourmet
Turkey Cutlets Milanese with Watercress Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 813
- Total Fat
- 54
- Saturated Fat
- 17
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 63
- Cholesterol
- 323
- Sodium
- 1034
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- 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.