I’ve always enjoyed the classic Italian Veal Milanese. And after our recent dinner at Pizzeria Da Paolo where I had the Veal Milanese served with a hearty portion of Arugula Salad, I was itching to have more of this. So instead of heading back there, I found a fairly-simple recipe on Martha Stewart. The Man was not in a mood to have a big meal which was perfect! All I needed was a thin slice of veal and pile on the greens for this dish.
The veal at the local supermarket didn’t look very good, so I decided to substitute the veal using turkey instead and it tasted just as good. I guess you can also use chicken as well as pork for this recipe which makes it a very versatile dinner recipe.
Turkey Milanese with Arugula Salad (Recipe adapted from Martha Stewart)
- 1 cup plain dried breadcrumbs
- Olive oil
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- Coarse salt and ground pepper
- 2 boneless, skinless turkey breast halves (about 100g each)
- 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
- 1/2 bag of Arugula
- Preheat oven to 180 degrees C. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
- One at a time, place turkey breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat turkey on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
- Bake turkey on rack, without turning, until opaque throughout, 10 to 15 minutes.
- In a bowl, whisk together 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and toss. Top chicken with salad; serve with lemon wedges on the side.
I had some baby tomatoes left so I added them onto our dish. Serve up and enjoy! We sure did! 😉