Turkey Cutlet Milanese with Arugula and Tomato Salad

Crisp, slightly acidic salad topping makes a perfect counterpoint to breaded fried cutlets.

Servings: 4


  • 4 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 cup plain dry breadcrumbs
  • 4 (5-6 ounce) turkey cutlets, pounded to scant 1/4-inch thickness
  • 3/4 teaspoon salt, divided
  • 1/4 + 1/8 teaspoon black pepper, divided
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 1 large bunch arugula, trimmed, washed and spun dry
  • 1 pint grape tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil


  1. Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season the turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Working one at a time, dip the cutlets first into the flour, shaking off the excess, then in the beaten eggs, again shaking off the excess, and finally in the breadcrumbs.
  2. Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter is melted. Add the cutlets and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a baking sheet lined with paper towel.
  3. Combine the arugula and tomatoes in a large bowl. Add the lemon juice, extra virgin olive oil, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; toss well.
  4. Divide the cutlets among 4 plates. Top with the salad and serve immediately.