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Turkey Cutlet Milanese Recipe Image

Turkey Cutlet Milanese

Ingredients

  • 2 eggs; beaten
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon poultry seasoning
  • 1 cup crushed corn flake crumbs
  • oil for frying
  • 2 turkey cutlets
  • 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

  1. Whisk together the eggs, mustard and poultry seasoning.
  2. Pour the cornflake crumbs onto a plate.
  3. 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.
  4. Heat oil to medium-high and fry turkey cutlets for 3 minutes per side. Drain on a paper towel.
  5. To serve, place cutlets on 2 warmed dinner plates.
  6. Mix the greens with the parsley and dressing; season to taste with salt & pepper.
  7. Heap greens onto the turkey, add tomatoes, scatter with cheese and garnish with parsley.

Prep Time

30 Minutes

Cook Time

6 minutes

Servings

2

Made With

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Turkey Cutlet Milanese Recipe Image

Turkey Cutlet Milanese

Prep Time

30 Minutes

Cook Time

6 minutes

Servings

2

Ingredients

  • 2 eggs; beaten
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon poultry seasoning
  • 1 cup crushed corn flake crumbs
  • oil for frying
  • 2 turkey cutlets
  • 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

  1. Whisk together the eggs, mustard and poultry seasoning.
  2. Pour the cornflake crumbs onto a plate.
  3. 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.
  4. Heat oil to medium-high and fry turkey cutlets for 3 minutes per side. Drain on a paper towel.
  5. To serve, place cutlets on 2 warmed dinner plates.
  6. Mix the greens with the parsley and dressing; season to taste with salt & pepper.
  7. Heap greens onto the turkey, add tomatoes, scatter with cheese and garnish with parsley.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

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