Turkey Cutlets Milanese With Watercress Salad Recipes

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TURKEY MILANESE



Turkey Milanese image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
2 cups (10 ounces) cherry tomatoes, halved
1 (2-ounce) block Parmesan
Lemon wedges

Steps:

  • Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
  • Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
  • Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD



Turkey Cutlets Milanese with Watercress Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 (6 ounce) turkey cutlets (about 3/4 pound total and each pounded to about 1/4-inch thick)
All-purpose flour, seasoned with salt and pepper, for dredging
2 large eggs
3/4 cup fine fresh bread crumbs
3/4 cup finely shredded Parmesan
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded and leaves washed well and spun dry, alternatively use mesclun salad greens
1/4 cup thinly sliced red onion
1 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Lemon wedges, as an accompaniment

Steps:

  • Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. 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. You can at this point chill cutlets for 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 the 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.

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD



Turkey Cutlets Milanese with Watercress Salad image

Categories     Salad     Leafy Green     Poultry     turkey     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 14

For turkey cutlets
3/4 pound turkey cutlets (about 1/4-inch thick)
all-purpose flour seasoned with salt and pepper for dredging
2 large eggs
2 tablespoons olive oil
3/4 cup finely shredded Parmesan cheese
1 1/2 tablespoons olive oil
For salad
1 bunch watercress, coarse stems discarded and leaves washed well and spun dry
1/4 cup thinly sliced red onion
1/8 teaspoon salt
1 teaspoon fresh lemon juice
3/4 cup fine fresh bread crumbs
Accompaniment: lemon wedges

Steps:

  • 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 sauté 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.

TURKEY CUTLETS WITH CHOPPED SALAD



Turkey Cutlets With Chopped Salad image

Make and share this Turkey Cutlets With Chopped Salad recipe from Food.com.

Provided by Abbs lt3

Categories     Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 green onion, thinly sliced
2 tablespoons parmesan cheese, grated
4 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb turkey cutlets
1/3 cup seasoned dry bread crumb
1 lb plum tomato, cut into 3/4 inch pieces
6 -8 ounces arugula, coarsely chopped

Steps:

  • Prepare dressing: in medium bowl, with fork, mix green onion, parmesan, 2 tbsp olive oil, vinegar, mustard, salt, and pepper. Set aside.
  • With meat mallet, or between 2 sheets of plastic wrap with rolling pin, pound turkey cutlets to 1/4-inch thickness. On waxed paper, coat cutlets with bread crumbs, firmly pressing so mixture adheres.
  • In nonstick 12-inch skillet, heat remaining 2 tbsp oil over medium-high heat until very hot. Add turky cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 2 1/2 minutes per side. Transfer cutlets to warm dish as they are done.
  • Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.

Nutrition Facts : Calories 332, Fat 17.1, SaturatedFat 3.1, Cholesterol 70.4, Sodium 456, Carbohydrate 13.4, Fiber 2.7, Sugar 4.6, Protein 31.3

TURKEY-AND-WATERCRESS SALAD



Turkey-and-Watercress Salad image

Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 9

Kosher salt and freshly ground pepper
1 1/4 cups farro
1 1/2 teaspoons Dijon mustard
1/4 cup cranberry sauce
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
2 cups shredded cooked turkey
2 stalks celery, chopped, plus 1/4 cup leaves
2 cups watercress (from 1 bunch), tough stems removed

Steps:

  • In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.
  • Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.

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