Turkey Milanese with Mache Salad

Healthier_Me

Salad
1 small head Belgian endive, cut into strips
1 cup diced plum or cherry tomatoes
1/3 cup thinly sliced red onion
1/4 teaspoon each salt and freshly ground pepper
2 tablespoon balsamic vinaigrette

Turkey
4 (4-oz) turkey breast cutlets, pounded thin
1/4 teaspoon each salt and freshly ground pepper
1/2 cup plain dry breadcrumbs
1/2 cup grated Parmesan cheese
Flour, for dredging
1 large egg, beaten
2 tablespoon olive oil

1. Salad: In a medium bowl, toss all ingredients except vinaigrette; set aside.

2. Turkey: Sprinkle cutlets with salt and pepper.

3. In a pie plate, combine breadcrumbs and cheese. In another pie plate, add flour. Dredge cutlets in flour, patting off excess. Dip into beaten egg, letting excess drip off, then dip into breadcrumb mixture.

4. In a large nonstick skillet, heat oil over medium-high heat. Add cutlets and cook 2 to 3 minutes per side, until golden brown.

5. Place cutlet on a serving plate. Toss salad with vinaigrette. Top each cutlet with salad, dividing evenly.

Makes 4 servings.
Each serving: 382 cal, 17 g fat, 36 g protein, 21 g carb

http://www.redbookmag.com/home/fast-easy-dinners?link=rel&dom=msn&src=syn&con=art&mag=rbk

Healthier_Me

Salad
1 small head Belgian endive, cut into strips
1 cup diced plum or cherry tomatoes
1/3 cup thinly sliced red onion
1/4 teaspoon each salt and freshly ground pepper
2 tablespoon balsamic vinaigrette

Turkey
4 (4-oz) turkey breast cutlets, pounded thin
1/4 teaspoon each salt and freshly ground pepper
1/2 cup plain dry breadcrumbs
1/2 cup grated Parmesan cheese
Flour, for dredging
1 large egg, beaten
2 tablespoon olive oil

1. Salad: In a medium bowl, toss all ingredients except vinaigrette; set aside.

2. Turkey: Sprinkle cutlets with salt and pepper.

3. In a pie plate, combine breadcrumbs and cheese. In another pie plate, add flour. Dredge cutlets in flour, patting off excess. Dip into beaten egg, letting excess drip off, then dip into breadcrumb mixture.

4. In a large nonstick skillet, heat oil over medium-high heat. Add cutlets and cook 2 to 3 minutes per side, until golden brown.

5. Place cutlet on a serving plate. Toss salad with vinaigrette. Top each cutlet with salad, dividing evenly.

Makes 4 servings.
Each serving: 382 cal, 17 g fat, 36 g protein, 21 g carb

http://www.redbookmag.com/home/fast-easy-dinners?link=rel&dom=msn&src=syn&con=art&mag=rbk

dshandt

MMMMMM....sounds wonderful! Thanks!

Healthier_Me

Very welcome:bigsmile:

~Joanna:flowerforyou: