Traditionally made with a thinly sliced chicken cutlet, veal or pork, any cutlet made in the Italian Milanese style is coated in bread crumbs and cooked until crispy on the outside and tender on the inside. Very similar to an Austrian Weiner Schnitzel this preparation for cutlets is one of my favorites. A simple yet satisfying dish that is more times than not, simply served with a light arugula salad with fresh lemon juice right on the top. In my recipe for Turkey Milanese, I have followed the classic breading method of flour, egg and lastly breadcrumbs, and cooked turkey cutlets in a mixture of butter and oil until lightly fried and crunchy. I topped my version of with peppery arugula, roasted cherry tomatoes and shaved Pecorino cheese for an added salty flavor.
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Turkey Milanese
Ingredients:
- 8 thinly sliced turkey cutlets
- Salt and pepper
- 2 eggs, lightly beaten
- ½ cup all-purpose flour
- 1 cup Panko breadcrumbs
- 2 Tablespoons unsalted butter, divided
- 2 Tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes
- 4 cups baby arugula
- Pecorino cheese, shaved
- 3 lemons
Directions:
- Season each chicken cutlet with a pinch of salt and pepper. Make a breading station: 1 shallow bowl with the flour, one with the eggs (lightly beaten) and the last with the Panko. Dip each seasoned cutlet in each bowl in that order, coating both sides.
- In a large non-stick skillet, melt half of the butter with the oil over medium-high heat. Cook 4 of the cutlets at a time in the pan, for 4-5 minutes on one side or until browned; flipping and then cooking for an additional 2-3 minutes on the second side until. Cook the remaining cutlets the same way.
- In the meantime, place the cherry tomatoes on a small baking sheet lined with parchment; preheat the oven to 375 degrees. Drizzle them with oil and a pinch of both salt and pepper. Roast for 25 minutes or until blistered.
- To serve, place the cutlets on a serving platter. Top with the arugula, cherry tomatoes and shaved cheese. Squirt with lemon juice and a drizzle of oil. Serve with lemon wedges.
Tagged: arugula salad, breaded cutlet, fried, Italian, lemons, milanese, pecorino cheese, roasted cherry tomatoes, shaved cheese, turkey, turkey cutlet
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