4 tablespoons of all-purpose flour
2 large of eggs lightly beaten
3/4 cup of plain dry breadcrumbs
4 (5-6 ounce) of turkey cutlets pounded to scant 1/4-inch thickness
3/4 teaspoon of salt divided
1/4 + 1/8 teaspoon of black pepper divided
1/4 cup of olive oil
2 tablespoons of unsalted butter
1 large bunch of arugula trimmed, washed and spun dry
1 pint of grape tomatoes halved
1 tablespoon of fresh lemon juice
3 tablespoons of extra virgin olive oil
- Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season the turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Working one at a time, dip the cutlets first into the flour, shaking off the excess, then in the beaten eggs, again shaking off the excess, and finally in the breadcrumbs.
- Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter is melted. Add the cutlets and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a baking sheet lined with paper towel.
- Combine the arugula and tomatoes in a large bowl. Add the lemon juice, extra virgin olive oil, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; toss well.
- Divide the cutlets among 4 plates. Top with the salad and serve immediately.