Turkey Cutlets with Chopped Salad

Turkey cutlets sautéed until golden, then served over arugula and tomato salad, warm the vegetables just enough to bring out all their flavor.

1 green onion, thinly sliced

2 tablespoons freshly grated Parmesan cheese

4 tablespoons olive oil

1 tablespoon red wine vinegar

1⁄2 teaspoon Dijon mustard

1⁄4 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

1 pound turkey cutlets

1⁄3 cup seasoned dried bread crumbs

1 pound plum tomatoes (4 large), cut into 3⁄4-inch pieces

2 small bunches arugula (6 to 8 ounces), coarsely chopped

• Prepare dressing: In medium bowl, with fork, mix green onion, Parmesan, 2 tablespoons oil, vinegar, mustard, salt, and pepper; set aside.
• Place turkey cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1⁄4-inch thickness. Coat cutlets with bread crumbs.
• In nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until very hot. Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 21⁄2 minutes per side. Transfer cutlets to warm plate as they are done.
• Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.

Makes 4 main-dish servings.

Prep: 15 minutes

Cook: 12 minutes