Ingredients
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
Instructions
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!