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Turkey Scallopini with Three Colored Salad

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Turkey Scallopini with Three Colored Salad

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
30 mins prep

Recipe Filed Under
Cheese, Egg, Chicken, Vegetable, Skillet, Easy, 30 Minute, Quick, Kid-Friendly, Main Dish, Dinner

Provided By: Melissa Roberts

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More politically correct than veal, turkey has an equally mild flavor and is a whole lot cheaper, and these thin sliced cutlets cook in minutes. Italian style breadcrumbs are always in my pantry. They add lots of flavor without a lot of mysterious ingredients. Topped with a colorful salad dressed with a garlic laced balsamic dressing, it becomes a quick one dish meal. Set aside some cutlets for your veggie-phobe.

Ingredients

Serves:

1 small garlic clove

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon sugar

10 tablespoons olive oil, divided

1 1/2 pounds scallopini (thin sliced cutlets)

2 large eggs, lightly beaten

1 1/4 cups seasoned or Italian Style bread crumbs

1/4 cup grated Parmesan cheese

5 ounces baby arugula

1 small (5 oz) head radicchio, torn into bite sized pieces (about 4 cups)

1 medium (5 oz) endive

Directions

Mince and mash garlic to a paste with a large knife. Add to a small bowl or measuring cup and whisk in balsamic, Dijon, salt, and sugar until dissolved. Add 4 Tablespoons oil, whisking until dressing is emulsified. Set aside.

Pat turkey dry and season with ½ teaspoon salt. Whisk ¼ teaspoon salt into eggs. Combine bread crumbs with cheese. Dip turkey into egg, letting excess drip off, then dredge in bread crumbs, shaking off any excess.

Heat 4 Tablespoons olive oil in a large (12 inch) nonstick skillet over medium heat until oil shimmers. Cook 3 to 4 cutlets at a time, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a paper towel lined plate. Cook remaining cutlets in same manner, adding 1 Tablespoon of oil for each new batch.

Combine arugula, radicchio, and endive in a large bowl. Toss with enough dressing to coat (any extra can be refrigerated in an airtight container). Serve salad on top of scallopini.