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How to make it

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

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