Turkey Cutlets Milanese With Watercress Salad Recipes

TURKEY MILANESE

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.

GENNARO'S TURKEY MILANESE

Steps:

• Using a sharp knife, halve the turkey breast across the middle so it opens out like a book, then cut each piece in half so you end up with four equal-sized pieces.
• Place the turkey on a board, cover with a large piece of cling film and bash each piece to roughly ½cm thick. Beat three eggs in a bowl, then place the breadcrumbs and flour into two separate bowls. Dip a turkey breast in the flour, then shake off any excess and dip into the egg and roll in the breadcrumbs until well coated. Place onto a tray, then repeat with the remaining turkey.
• Slice the cheese into thin slices, then place onto the turkey, using your hands to stick it down. Layer over the Parma ham, pushing it down so it sticks, then coat each turkey breast in the flour, dip in the egg and coat in the breadcrumbs once more, then set aside.
• Heat a good lug of olive oil in a large non-stick frying pan over a medium heat. Add two turkey breasts and fry for 6 to 8 minutes, or until cooked through and golden, turning halfway. Transfer to a plate and repeat with the remaining turkey. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Divide the turkey between your plates, layer over the eggs and drizzle a little truffle oil on top, if using. Finish with a grating of Parmesan and serve with a nice watercress salad, if you like.

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD

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

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.