Turkey Cutlets Milanese With Salad

Moreover, the topic of election is nearly always introduced for a practical purpose, in order to foster assurance (not presumption), holiness (not moral apathy). humility (not pride) and witness (not lazy selfishness)... Similarly in 1 Thessalonians 1:4 Paul unites the love of God and the election of God. That is, He chose us because He loves us, and He love us because He loves us. He does not love us because we are lovable, but only because He is love. And with that mystery we must be content.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cklive07	2	Servings

INGREDIENTS

		=== FOR TURKEY CUTLETS ===
3/4	lb	Turkey cutlets -, abt 1/4"
		thick
		All-purpose flour, seasoned
		with
		Salt, and also
		Freshly-ground black pepper
		for dredging
2		Eggs
3/4	c	Fine fresh bread crumbs
3/4	c	Finely-shredded Parmesan
		cheese
2	T	Olive oil
		=== FOR SALAD ===
1		Arugula, coarse stems
		Discarded, leaves washed
		well and dried
1/4	c	Thinly-sliced red onion
1/2	pt	Red cherry tomatoes, halved
1 1/2	T	Olive oil
1	t	Fresh lemon juice
1/8	t	Salt
		=== ACCOMPANIMENT ===
		Lemon wedges

INSTRUCTIONS

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 waxed  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 arugula, onion and cherry tomato halves 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 wedge.
This recipe yields 2 servings.  Recipe Source: COOKING LIVE with Sara
Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD NETWORK -
(Show # CL-9123 broadcast  05-06-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-13-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1993 Calories From Fat: 1013 Total Fat: 115.1g Cholesterol: 415.9mg Sodium: 2426.3mg Potassium: 701.3mg Carbohydrates: 162.1g Fiber: 7.1g Sugar: 5.1g Protein: 76.6g