Turkey Cutlets With Chopped Salad

Total Time: 27 mins Preparation Time: 17 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 green onion, thinly sliced
• 2 tablespoons parmesan cheese, grated
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 lb turkey cutlets
• 1/3 cup seasoned dry bread crumb
• 1 lb plum tomato, cut into 3/4 inch pieces
• 6 -8 ounces arugula, coarsely chopped

Recipe

• 1 prepare dressing: in medium bowl, with fork, mix green onion, parmesan, 2 tbsp olive oil, vinegar, mustard, salt, and pepper. set aside.
• 2 with meat mallet, or between 2 sheets of plastic wrap with rolling pin, pound turkey cutlets to 1/4-inch thickness. on waxed paper, coat cutlets with bread crumbs, firmly pressing so mixture adheres.
• 3 in nonstick 12-inch skillet, heat remaining 2 tbsp oil over medium-high heat until very hot. add turky cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 2 1/2 minutes per side. transfer cutlets to warm dish as they are done.
• 4 add tomatoes and arugula to reserved dressing; gently toss to mix well. pile salad on platter and top with turkey cutlets.