1 cup (from a 10 oz bag) Glory Food Power Essence Spinach, Kale and Chard or greens of your choice
1/4 cup parsley (+ extra for garnish)
2 tablespoons bottled Italian vinaigrette dressing
salt & pepper to taste
4 cherry tomatoes; halved
1/2 small Persian Cucumber; sliced
shaved Parmesan cheese
Directions
Whisk together the eggs, mustard and poultry seasoning.
Pour the cornflake crumbs onto a plate.
Taking one cutlet at a time, dip into egg mixture then coat on both sides with the crumbs, pressing down to make sure the crumbs stick. Refrigerate for 30 minutes.
Heat oil to medium-high and fry turkey cutlets for 3 minutes per side. Drain on a paper towel.
To serve, place cutlets on 2 warmed dinner plates.
Mix the greens with the parsley and dressing; season to taste with salt & pepper.
Heap greens onto the turkey, add tomatoes, scatter with cheese and garnish with parsley.
1 cup (from a 10 oz bag) Glory Food Power Essence Spinach, Kale and Chard or greens of your choice
1/4 cup parsley (+ extra for garnish)
2 tablespoons bottled Italian vinaigrette dressing
salt & pepper to taste
4 cherry tomatoes; halved
1/2 small Persian Cucumber; sliced
shaved Parmesan cheese
Directions
Whisk together the eggs, mustard and poultry seasoning.
Pour the cornflake crumbs onto a plate.
Taking one cutlet at a time, dip into egg mixture then coat on both sides with the crumbs, pressing down to make sure the crumbs stick. Refrigerate for 30 minutes.
Heat oil to medium-high and fry turkey cutlets for 3 minutes per side. Drain on a paper towel.
To serve, place cutlets on 2 warmed dinner plates.
Mix the greens with the parsley and dressing; season to taste with salt & pepper.
Heap greens onto the turkey, add tomatoes, scatter with cheese and garnish with parsley.
