Tim and my go-to delivery restaurant is a place called Good in the West Village.Â We typically order their crisp turkey scallopine with arugula, ricotta salata & lemon-caper vinaigrette.Â I think we are single-handedly responsible for it becoming one of Good’s most popular items on SeamlessWeb.
Giada’s Turkey Milanese recipe seemed like it would be a good homemade version of our takeout favorite.Â I think I prefer Good’s version but this was delicious!Â The turkey cutlets were super crispy and flavorful.
And, for all you moms out there, this is a very kid-friendly dish.Â The kids may not love the arugula salad, but I am sure they will love the cutlets!
Giada de Laurentiis
- 1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 eggs, beaten
- 2 cups Italian-seasoned bread crumbs
- 1/3 cup olive oil, plus extra for drizzling
- 5 cups (5 ounces) baby arugula
- 2 cups (10 ounces) cherry tomatoes, halved
- 1 (2-ounce) block Parmesan
- Lemon wedges
Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper.Â Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
Note: I halved the recipe.