Turkey Cutlet and Parmesan Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Active time: 25 min Start to finish: 35 min Ingredients:
1/4 cup red-wine vinegar |
1 tablespoon finely chopped shallot |
1 teaspoon sugar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup plus 2 tablespoons olive oil |
1 1/4 lb turkey cutlets (1/4 inch thick) |
10 to 12 oz mesclun or mixed baby salad greens (16 to 18 cups loosely packed) |
1/4 cup parmigiano-reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler |
Directions:
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. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
3. 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.
4. Slice cutlets along the grain into 1/2-inch-wide strips.
5. 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.
6. Cooks' note: ·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 1/4 inch thick.
|
|