Turkey Cutlets Milanese with Watercress Salad

Name: Turkey Cutlets Milanese with Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound turkey cutlets (about 1/4-inch thick); all-purpose flour seasoned with salt and pepper for dredging; 2 large eggs; 2 tablespoons olive oil; 3/4 cup finely shredded Parmesan cheese; 1 1/2 tablespoons olive oil; 1 bunch watercress, coarse stems discarded and leaves washed well and spun dry; 1/4 cup thinly sliced red onion; 1/8 teaspoon salt; 1 teaspoon fresh lemon juice; 3/4 cup fine fresh bread crumbs; Accompaniment: lemon wedges

Servings: persons

3/4 pound turkey cutlets (about 1/4-inch thick)
all-purpose flour seasoned with salt and pepper for dredging
2 large eggs
2 tablespoons olive oil
3/4 cup finely shredded Parmesan cheese
1 1/2 tablespoons olive oil
1 bunch watercress, coarse stems discarded and leaves washed well and spun dry
1/4 cup thinly sliced red onion
1/8 teaspoon salt
1 teaspoon fresh lemon juice
3/4 cup fine fresh bread crumbs
Accompaniment: lemon wedges

1
Pat turkey dry and spread seasoned flour on a plate.
2
In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
3
Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off.
4
Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.
5
In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through.
6
Remove skillet from heat.
7
In a bowl combine watercress and onion and drizzle with oil, tossing to coat.
8
Add lemon juice and salt and toss well.
9
Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates.
10
Top cutlets with salad and serve with lemon wedges.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 pound turkey cutlets (about 1/4-inch thick), all-purpose flour seasoned with salt and pepper for dredging, 2 large eggs, 2 tablespoons olive oil, and more.

Yes, Turkey Cutlets Milanese with Watercress 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.

That's it — enjoy your meal!