| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
All newly t, Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cider vinegar |
| 1 |
ts |
Dijon-style mustard |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Olive oil |
| 2 |
bn |
Aruglula; trimmed, washed, dried, bite sized pieces |
| 1 |
|
Head Belian endive; cored,, cut in strips |
| 1/2 |
c |
Seasoned bread crumbs |
| 4 |
|
Turkey cutlets; (about 3/4 pound) |
| 3 |
tb |
Dijon style mustard |
INSTRUCTIONS
Whisk vinegar, 1 teaspoon mustard, salt, pepper and oil in large bowl. Add
arugula, radicchio and endive.
Heat broiler. Coat broiler rack with cooking spray. Place bread crumbs on
waxed paper. Brush cutlets with mustard. Dip in crumbs, pressing to stick.
Place on broiler rack. Lightly coat cutlets with cooking spray.
Broil 4 inches from heat 4 minutes or until golden, turning once.
Divide greens evenly among 4 dinner plates. Arrange turkey on greens. Serve
immediately.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997
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