Crispy Turkey Cutlets With Green Bean Salad

Crispy Turkey Cutlets With Green Bean Salad
 Romulo Yanes
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

3/4
pound
green beans, trimmed
1
cup
grape tomatoes, halved
1/2
cup
pitted kalamata olives, quartered
1
tablespoon
fresh lemon juice, plus lemon wedges for serving
4
tablespoons
olive oil
kosher salt and black pepper
4
thin turkey cutlets (about 1 pound total)
1/4
cup
all-purpose flour
2
large eggs, beaten
2/3
cup
bread crumbs

Directions

  1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
  2. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
  3. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.
  4. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.
  5. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.
  6. Serve the turkey with the bean salad and lemon wedges.
Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories 448
  • Fat 22 g
  • Sat Fat 3 g
  • Cholesterol 151 mg
  • Sodium 873 mg
  • Protein 37 g
  • Carbohydrate 28 g
  • Sugar 3 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 79 mg
What does this mean? See Nutrition 101.

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