| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Turkey cutlets; (about 1/4-inch |
|
|
; thick) |
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Fine fresh bread crumbs |
| 3/4 |
c |
Finely shredded Parmesan cheese |
| 2 |
tb |
Olive oil |
| 1 |
bn |
Watercress; coarse stems |
|
|
; discarded and |
|
|
; leaves washed well |
|
|
; and spun dry |
| 1/4 |
c |
Thinly sliced red onion |
| 1 1/2 |
tb |
Olive oil |
| 1 |
ts |
Fresh lemon juice |
| 1/8 |
ts |
Salt |
|
|
Accompaniment: lemon wedges |
INSTRUCTIONS
FOR TURKEY CUTLETS
FOR SALAD
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
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