Sunday, May 15, 2011

Turkey Paillard With Arugula Salad

In the mood for something fried? We rarely fry when we do we like to keep the rest of the meal light. This Turkey Paillard with Arugula Salad fits the bill. The great thing about it is you can make it with just about any kind of meat you desire (turkey, chicken, veal, or pork).

turkey cutlets (or cutlets of whatever type of meat you decide to use)
2 or 3 eggs
flour, for dredging
panko breadcrumbs for coating
dried thyme
salt and pepper to taste
vegetable oil
lemon, cut into wedges

for salad:
1 heaping tbsp. of dijon mustard
1 clove garlic, minced
4 tbsp. olive oil
half a lemon, juiced

Be sure you get cutlets that are sliced thin to begin with, and pound with a meat hammer between plastic wrap and your cutting board to make them even thinner. Set up the dredging station like shown in the picture above. You should have a container for the flour, the eggs, and the panko breadcrumbs (which you should season with the salt, pepper, and thyme). In case you don't know the rules of dredging this is the order that you do it: cutlets into the flour, then into the egg, then into the breadcrumbs. When you are finished coating the cutlets be sure to place them into the fridge uncovered for at least 15 minutes.

Commence fry-o-lation! Pour vegetable oil into a cast iron pan...about 1/2" deep. When frying, be sure you do not crowd the pan...else they won't crisp up properly. The oil should be heated to around 375F. Cook until golden brown on one side, then flip to finish. These are very thin, so it shouldn't take more than a couple of minutes.

For the salad, fill a bowl with arugula. Mix the other ingredients together for the dressing and toss.

Top the fried cutlets with the salad and serve with a lemon wedge. ENJOY!!!

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