Turkey Cutlets with Arugula Salad
Hands down, this is the house favorite way to prepare turkey cutlets. The key here is the acidic, slightly overdressed salad that performs the work of a leafy sauce.
Typically, vinaigrette ratios are higher on the oil side, but this salad requires an almost equal part of oil and acid (vinegar and lemon juice in this case). Dress the salad quickly when the cutlets are done frying, then heap it on top. The clock will be ticking on the crispiness of the cutlets, but this is also part of its charm, as the textural, sharp greens serve as the perfect foil for the rich and crunchy fried turkey breast. While many cutlet recipes are somewhat interchangeable as far as proteins—maybe venison or feral hog would work, too—this one really shines with wild turkey. Use whatever’s in season for the salad, starting with arugula and onion only, then add sweet peppers, tomatoes and celery, if you’ve got it.
Serves 4
Ingredients
Salad
- ½ small red onion, very thinly sliced
- 1 rib celery, thinly sliced (optional)
- 1 tbsp red wine, white wine or apple cider vinegar
- Juice and zest of 1 small lemon
- 2 tbsp olive oil
- Salt and pepper
- 3 ounces baby arugula (about 3 big handfuls)
- 12 cherry, pear or Sungold tomatoes, halved (optional)
- Parmesan, Pecorino or Cotija cheese, shaved
- 20 ounces turkey cutlets (p 100), breaded
- ¼ cup olive oil
Instructions
- To prepare the salad dressing, combine the red onion, optional celery, vinegar, lemon juice and zest and olive oil in a large bowl and season with salt and pepper. Allow to stand at room temperature while frying the cutlets (or for at least 10 minutes).
- Heat the olive oil over medium-high heat until quite hot (shimmering but not smoking), then pan-fry the cutlets, in batches if necessary, until golden on both sides. Drain the cutlets on paper towels, a paper grocery bag or a rack. Transfer the cutlets to a platter or individual plates.
- Finish the salad by adding the optional tomatoes and the arugula to the dressing and toss well. Adjust salt and pepper.
- Place the salad on top of the cutlets, then drizzle any remaining vinaigrette over everything. Using a vegetable peeler, shave a generous amount of cheese on top. Serve immediately with a slightly sweet, acidic white wine or a light-bodied red.
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