I saw this on the Rachael Ray show and tried it the other night. It was a BIG hit. Eddie is already requesting to have it again. It was really easy and oh so tasty!
1 1/2 cups all-purpose flour
4 eggs
1/4 cup milk
2 1/2 cups breadcrumbs
a handful flat-leaf parsley, chopped
3 Tbsp. Parmigiano Reggiano cheese, grated
8 turkey cutlets, pounded thin (about 1/4 to 1/2 inch thick)
Salt and freshly ground pepper
3 cups arugula, chopped
1 handful of basil leaves, cut into ribbons
1/2 pint cherry tomatoes, halved
Juice of 1 lemon
Preheat a large, nonstick skillet over medium-high heat with about two tablespoons extra virgin olive oil.
Meanwhile set up 3 separate shallow dishes; place the flour in one dish, whisk up the egg and milk in another dish, and mix up the bread crumbs, parsley and parmigiano cheese in the last dish.
Season the cutlets with salt and freshly ground pepper. Dip each on into the flour, then the egg mixture and finally into the cheesy breadcrumb mixture. Repeat with the rest of the turkey cutlets. Add the seasoned breaded cutlets to the preheated pan and cook for about 3-4 minutes until nice and golden brown on each side. Cook in batches to avoid overcrowding the pan. When the first batch is done cooking, place them in the oven to keep them warm and crispy while you finish the rest of the cutlets.
For the salad, mix the arugula, basil and tomatoes together in a bowl with the lemon juice, two tablespoons extra virgin olive oil, salt and freshly ground pepper.
To serve, top the turkey cutlets with some arugula salad and enjoy!
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