Jazz up your crispy turkey with a side order of veggies.
Parmigiano Turkey Breast with Vegetable Salad
Ingredients:
4 x 6 oz turkey breast cutlets
4 tbsp parmigiano, grated
2 tbsp bread crumbs
1 tbsp butter
1 tbsp salt & pepper
1 cup couscous, cooked
2 cups frisée
1 medium carrots, diced
1 cup zucchini, diced
1 cup cherry tomatoes, cut in half
4 green onions, chopped
1 red peppers, diced
2 tbsp parsley, chopped
2 tbsp olive oil
2 tbsp lemon
Method:
In a bowl, mix the Parmigiano and bread crumb.
Pound the cutlets to an even thinness and season with salt & pepper.
Place the turkey in the cheese and press lightly to make it stick, remove and set aside on a plate, only coat one side.
Preheat a non stick skillet and lightly grease the bottom with butter, lay the turkey down cheese side first and cook until crisp at medium heat. Flip once and finish cooking on the uncoated side.
In a bowl, place the carrots, zucchini and peppers, season with olive oil, salt and pepper and rest for about ten minutes.
Preheat a non-stick skillet at medium high heat. Toss the vegetables into the pan, quickly toss for a minute then remove to cool slightly.
Place the Frisée, couscous, cherry tomatoes, green onions and parsley in a bowl and grate & squeeze some lemon on it.
Toss the rest of the vegetables in it, season and serve with the turkey.
Serves 9.
Courtesy of Massimo Capra.
www.massimocapra.com