Turkey Cutlet And Parmesan Salad
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Wine Vinegar (red-)1 tbsp
Shallot (finely chopped)1 tsp
Sugar1 tsp
Dijon Mustard1 tsp
Salt1 tsp
Black PepperDirections:
1
Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified
2
Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat
3
Marinate at room temperature, turning occasionally, 10 minutes
4
Remove from marinade and pat dry (discard used marinade)
5
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
6
Transfer as cooked to a cutting board and keep warm, loosely covered with foil
7
Cook remaining cutlets in remaining tablespoon oil in same manner
8
Slice cutlets along the grain into 1/2-inch-wide strips
9
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated
10
Divide greens among 4 plates and top with turkey strips and cheese shavings
11
Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified
12
Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat
13
Marinate at room temperature, turning occasionally, 10 minutes
14
Remove from marinade and pat dry (discard used marinade)
15
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
16
Transfer as cooked to a cutting board and keep warm, loosely covered with foil
17
Cook remaining cutlets in remaining tablespoon oil in same manner
18
Slice cutlets along the grain into 1/2-inch-wide strips
19
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated
20
Divide greens among 4 plates and top with turkey strips and cheese shavings