Turkey Cutlets Milanese with Watercress Salad

Ready in 1 hour

Top-ranked recipe named "Turkey Cutlets Milanese with Watercress Salad"

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3/4 c Finely shredded Parmesan
1 ts Fresh Lemon Juice
2 lg Eggs
; leaves washed well
Accompaniment: lemon wedges
All-purpose flour seasoned
2 tb olive oil
; discarded and
3/4 lb Turkey cutlets; (about
3/4 c Fine fresh bread crumbs
; and spun dry
1/8 ts Salt
; pepper for dredging
1 1/2 tb olive oil
; thick)
1 bn Watercress; coarse stems
1/4 c Thinly sliced red onion

Original recipe makes 1 servings



Make turkey cutlets: Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and 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 wax-paper-lined tray.Chill cutlets 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 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. Serves 2. Gourmet November 1994

Calories Per Serving: 1171 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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