Turkey Milanese

By á-3918

Ingredients

• 1 1/2 pounds boneless, skinless turkey breast (about 6 cutlets)
• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 2 cups store-bought plain, fine breadcrumbs
• Salt and freshly ground black pepper
• 1/2 cup grape-seed oil
• 4 tablespoons unsalted butter
• 2-3 ounces baby arugula
• Juice of 1/2 lemon plus 1 lemon, cut into wedges
• 2 tablespoons extra-virgin olive oil
• Parmesan cheese, for garnish for garnish
• 1/3 cup flat-leaf parsley, finely chopped, for garnish (optional)

Preparation

Step 1

1. Spread turkey cutlets over 3 feet of parchment paper or plastic wrap. Lay a second sheet of paper or plastic over cutlets. Using a meat mallet, rolling pin or heavy pan, pound cutlets, flipping occasionally, until all are evenly flattened and ¼-inch thick.

2. Put flour, eggs and breadcrumbs in three separate shallow bowls. Season flour with salt and pepper. First dip a flattened turkey cutlet in flour, shaking off any excess, then in egg, allowing excess to run off, and finally in breadcrumbs. Once evenly coated in breadcrumbs, let cutlet rest on a wire rack at least 10 minutes. Repeat with remaining cutlets. This can be done up to 30 minutes ahead of time. If any cutlet needs extra breading, dip it in breadcrumbs again.

3. Heat half of grape-seed oil in a large skillet over medium to medium-high heat. Once hot, add half of butter; when it is halfway melted, lay half of breaded cutlets in skillet, allowing each enough space to lie flat. Fry each side until golden and crisp, 2-3 minutes per side, flipping once with a fork. Drain on paper towels and season with salt. Wipe pan and repeat.

4. While meat fries, make dressing. Whisk lemon juice with 2 tablespoons olive oil. Season with salt and pepper, to taste.

5. Just before serving, place arugula in a large bowl and toss with enough dressing to lightly coat leaves. Season with salt and pepper, to taste. Serve Milanese alongside salad, and garnish salad with Parmesan shavings. Sprinkle parsley over cutlets, if you like. Serve with lemon wedges.