Turkey Cutlet and Parmesan Salad Recipe

Name: Turkey Cutlet and Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ⅛ cups loosely packed); 1/4 cup Parmigiano-Reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler

Servings: persons

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 ⅛ cups loosely packed)
1/4 cup Parmigiano-Reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler

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.
3
Marinate at room temperature, turning occasionally, 10 minutes.
4
Remove from marinade and pat dry (discard used marinade).
5
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then saute half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total.
6
Transfer as cooked to a cutting board and keep warm, loosely covered with foil.
7
Cook remaining cutlets in remaining tablespoon oil in same manner.
8
Slice cutlets along the grain into 1/2-inch-wide strips.
9
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated.
10
Divide greens among 4 plates and top with turkey strips and cheese shavings.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup red-wine vinegar, 1 tablespoon finely chopped shallot, 1 teaspoon sugar, 1 teaspoon Dijon mustard, and more.

Yes, Turkey Cutlet and Parmesan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkey Cutlet and Parmesan Salad

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