Recipe

Turkey Cutlets With Arugula And Mushroom Salad Recipe


Turkey Cutlets With Arugula And Mushroom Salad Recipe Chefmeow / All my dishes
1 year, 2 months ago
TURKEY CUTLETS WITH ARUGULA AND MUSHROOM SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992.
Prep:10m Cook:20m Servings:4

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Ingredients
  • 1 bunch arugula
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 4 turkey cutlets
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup all purpose flour
  • 8 ounces button mushrooms
  • 1 medium pear
  • 2 ounces parmesan cheese
  • 3 ounces shiitake mushrooms
  • 1/2 fresh lemon
  • 1/2 teaspoon dried thyme
  • 2/3 cup dry white wine

Directions
  1. Fill sink with cold water while you cut arugula crosswise into 1/2" strips discarding bottom 1”.
  2. Wash arugula briefly but vigorously in sink to remove grit then spin dry in salad spinner.
  3. Remove excess moisture with paper towels.
  4. Meanwhile put 1 tablespoon olive oil and butter in 12” skillet over medium heat.
  5. Season cutlets with salt and pepper.
  6. Put flour in pie plate then dredge cutlets in flour.
  7. Shake off any excess flour.
  8. Increase heat to high and add cutlets then cook 4 minutes per side.
  9. While turkey cooks and arugula dries slice button mushrooms as thinly as possible.
  10. Put them in a large salad bowl.
  11. Halve pear lengthwise and core but don't peel.
  12. Cut both halves crosswise into thin half-moons then add pear and arugula to mushrooms.
  13. Shave Parmesan with vegetable peeler or grater using large holes on grater then add to salad.
  14. Remove stems from shiitake mushrooms and thinly slice caps.
  15. Juice lemon half.
  16. When cutlets are cooked through remove to a platter and cover to keep warm.
  17. Add shiitake mushrooms to skillet and season with thyme and salt and pepper.
  18. Stir and cook 1 minute then add wine and scrape bottom of skillet with wooden spoon.
  19. Allow wine to reduce in volume by half while you mix lemon juice with remaining olive oil.
  20. Season with salt and pepper then add to salad and toss well.
  21. Pour liquid and mushrooms from skillet over cutlets and serve with the salad.

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