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Turkey Milanese with Salad

by Lorena

We all need to find new things to eat these days that are not complicated while still tasty. This turkey Milanese is crispy, juicy and perfect with this salad or other sides. I will give you the recipe plus alternatives in case you’re missing an ingredient.


The way in which I breaded these turkey steaks is the same logic that we use for any breading. The first layer is flour; the traditional would be all-purpose wheat flour, but it can also be oat flour, quinoa flour, rice flour, etc. It’s just a first layer for the egg to stick to. Then comes the egg layer. I always whisk together the egg with a tablespoon of water so that it sticks to the flour. Then comes the breadcrumbs. I used panko crumbs but it can be regular breadcrumbs, too. You can also replace it for instant oats, cooked quinoa, sesame seeds, etc. Also, this time I mixed some parmesan cheese into the panko as well because it’s delicious! I added chopped fresh rosemary as well, but you can just ignore that or switch for any fresh or dried herb of your choice.

Side dishes

I made a fresh salad to go with my turkey Milanese, but it could also be with baked potatoes, mashed potatoes, fries (I love potatoes, lol), rice, quinoa, etc. Get creative with what you have at home! I’m also taking the chance to teach you my go-to easy salad dressing. You can add or replace the mustard with honey. If you like dressings, go check my 10 dressings to liven up your salads post. Oh! I almost forgot to mention that this turkey Milanese would work great in a sandwich.

Turkey Milanese with Salad

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Course: Main Course
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal


For the turkey Milanese

  • 2 turkey breast steaks
  • Salt and pepper to taste
  • 3 tbsp flour wheat or other kind
  • 1 egg + 1 tbsp water
  • 20 g panko or breadcrumbs you can replace for instant oats, cooked quinoa, or sesame seeds
  • 20 g parmesan cheese finely grated
  • 1 tsp chopped fresh rosemary (optional) can replace for another fresh or dried herb
  • Olive oil or vegetable oil, for cooking

For the salad

  • Lettuce chopped in strips
  • Rocket chopped in strips
  • 10 cherry tomatoes in quarters
  • ¼ cucumber

For the dressing

  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 3-4 tbsp olive oil


For the turkey Milanese

  • Place the turkey breast steaks on a chopping board and cover them with parchment paper. Pound them lightly using a rolling pin until it has an even thickness.
  • Sprinkle with salt and pepper on both sides.
  • Cover the steaks with the flour and dust off the excess.
  • Whisk together the egg and water. Dip the stekas in the mix and let the excess drip off.
  • Mix the panko, breadcrumbs or whatever you're using with the parmesan cheese and your herb of choice.
  • Place the steaks in the fridge for 30 minutes or in the freezer for 10. This makes the breading stick to the steaks more. While this happens you can get your salad ready.
  • Preheat a pan over medium heat and drizzle olive oil. Place the steaks on the pan and let them cook without moving them around. You will notice they're cooking because they gradually change colour to white.
  • Once they're cooked 3/4 of the way, flip them and cook them on the other side for 2 extra minutes.
  • Place the turkey Milanese on a dish with kitchen paper to absorb the excess fat.

For the dressing

  • Use a whisk to mix together the mustard, salt, pepper and lemon juice.
  • Drizzle in the olive oil, while constantly whisking. You will notice it thickens to form a silky dressing.
  • Serve the salad with the dressing.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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