Crispy Turkey Cutlets With Green Bean Salad Food

GARLIC PARMESAN TURKEY CUTLETS RECIPE

Garlic Parmesan Turkey Cutlets Recipe image

Garlic Parmesan Turkey Cutlets are healthy, delicious and super simple to make! The perfect crowd-pleasing meal for a busy night!

Provided by Alicia Skousen

Time 40m

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 lb turkey breast cutlets
1/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
1 teaspoon garlic powder
1/4 cup parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
2 teaspoons dried parsley
2 teaspoons olive oil

Steps:

Preheat the oven to 350. Heat the oil in a large skillet over medium heat.
In a shallow dish or plate, whisk together the bread crumbs, parmesan, garlic powder, paprika, black pepper, and parsley. Dredge the turkey cutlets in the mixture, patting gently to coat both sides.
Place the cutlets in the hot skillet and cook for 3-4 minutes on each side, or until golden brown. Move the browned cutlets to a baking sheet and place in the preheated oven. Bake 20-25 minutes, or until cooked through.

Nutrition Facts : Calories 270 kcal, ServingSize 1 serving

TURKEY CUTLET AND PARMESAN SALAD

Turkey Cutlet and Parmesan Salad image

Categories Salad Cheese Poultry turkey Marinate Sauté Picnic Quick & Easy Parmesan Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

1/4 cup red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons olive oil
1 1/4 lb turkey cutlets (1/4 inch thick)
10 to 12 oz mesclun or mixed baby salad greens (16 to 18 cups loosely packed)
1/4 cup Parmigiano-Reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler

Steps:

Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
Slice cutlets along the grain into 1/2-inch-wide strips.
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.

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