Monday, February 10, 2014

Panko-Crusted Turkey Cutlets with Arugula and Parmesan

If you find yourself growing tired of chicken dish after chicken dish, just switch things up and use turkey instead!

Panko-Crusted Turkey Cutlets with Arugula and Parmesan | Taste As You Go
Panko-Crusted Turkey Cutlets with Arugula and Parmesan

The perception of time is a curious thing. Sometimes it feels torturous, dragging on and forcing a groan when a glance at the clock reveals that mere minutes have passed rather than hours. Other times, it feels as if it's moving at the speed of light and, before you know it, you've lost entire chunks of your day, your week, without understanding how.

When it comes to this recipe for Panko-Crusted Turkey Cutlets with Arugula and Parmesan, I could have sworn that I made this for dinner just the other week with the intention of sharing it with you all. I can even remember posting a picture of the dish on Instagram after making it because I was so excited about how beautifully it turned out.

But, here's the thing. I didn't just make these turkey cutlets for dinner the other week. I didn't even take these photos in 2014.

I made this dish ten months ago. TEN MONTHS!

Now, that's embarrassing.


I promise. I'll try be better about posting content in a timely fashion in the future.

Panko-Crusted Turkey Cutlets with Arugula and Parmesan
Yield: 4 servings | Printable Recipe

INGREDIENTS
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg
  • 3/4 cup Panko bread crumbs
  • 3/4 cup Parmesan, freshly grated
  • 4 turkey cutlets
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 5-ounce bag baby arugula, washed
  • 1 lemon, juiced
  • Shaved Parmesan, for garnish (optional)

INSTRUCTIONS
  1. In a shallow dish, combine the flour, salt, and pepper.
  2. Beat the egg in another shallow dish.
  3. In a third shallow dish, combine the Panko bread crumbs and the freshly grated Parmesan cheese.
  4. Dredge a turkey cutlet into the flour mixture. Shake off the excess and dip into the beaten egg, coating both sides and allowing the excess to drip off. Cover both sides of the cutlet with the bread crumb mixture, pressing firmly to help the crumbs stick.
  5. Repeat this process with the remaining cutlets.
  6. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Gently place each breaded cutlet into the skillet and cook until golden brown, about 3-5 minutes depending on how thick the cutlets are.
  7. Turn the cutlets and cook until golden brown on the other side, about 3-5 more minutes. You'll want the internal temperature to reach 160°F.
  8. Remove the cutlets to a board or plate to rest while you prepare the arugula. Lightly season with salt.
  9. In a large bowl, toss the arugula with the remaining 1 tablespoon of olive oil and the lemon juice.
  10. Place a turkey cutlet on a plate and top with 1/4 of the arugula. Garnish with shavings of fresh Parmesan. Repeat with the remaining cutlets and serve warm.
Recipe by Michelle Rittler | Taste As You Go

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