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Categories:
extra-virgin olive oil balsamic vinegar orange juice arugula breadcrumbs Parmesan rosemary egg turkey breast cutlets olive oil clove garlic lemon wedges
Viewed: 56 - Published at: 3 years agoIngredients
- 1 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1 tsp orange juice
- 4 cups lettuce (arugula, watercress, etc.)
- 1/3 cup plain breadcrumbs
- 2 1/2 tbsp grated Parmesan
- 3/4 tsp dried rosemary
- 1 large egg
- 2 turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick
- 2 tsp olive oil
- 1 clove garlic, peeled
- Lemon wedges, thinly sliced
Method
- For dressing, whisk oil, vinegar, and orange juice in a bowl.
- Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing).
- Cover and refrigerate; toss before serving.
- In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste.
- In a bowl, beat egg and 1 tbsp water.
- Dip cutlets in egg wash, then dredge through breadcrumb mixture.
- Heat oil in a large nonstick skillet.
- Add garlic and cook 30 seconds.
- Add cutlets.
- Cook 1 to 2 minutes on each side or until golden.
- Arrange cutlets on 2 dinner plates with dressed greens next to each.
- Garnish with lemon wedges.
