RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3416
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| Recipe Name: |
Turkey Cutlet and Parmesan Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If your cutlets are more than 1/4 inch thick, put each cutlet between 2 sheets of plastic wrap and gently pound with flat side of a meat-pounder or with a rolling pin until ¼-inch thick.
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Ingredients:
0.25 Cup vinegar, red wine
10 Tablespoons oil, olive
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Directions:
Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add ½ cup oil in a stream, whisking until emulsified.
Put turkey in a large shallow baking dish and pour ¼ cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
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. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
Slice cutlets along the grain into ½-inch-wide strips.
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings. |
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| Nutrition per Serving: |
| Calories: |
498 |
Total Carbs: |
3.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.2 |
Fat: |
34.7 |
Protein: |
38.50 |
| Fiber: |
0.99 |
Sodium: |
30.56 |
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