Thursday’s Dish: Turkey Breast Milanese

I saw this while watching the Today Show last week. I can’t take credit for it. I did, however, make it from memory so I altered it a bit on lack of memory. It was a winner. My kids ate the meat and Andrew and I enjoyed the whole thing. The directions make it look harder than it is. Basically, it's a large turkey nugget on top of salad. The salad is for us the nugget for the kids.

Turkey Breast Milanese
Serves 4
You can prepare and fry up the turkey in the morning, refrigerate it until you’re ready to serve, and reheat it in the oven for 5 minutes. Accompany — or, more traditionally, top — the turkey with a lemony salad of mesclun, sliced cherry tomatoes, torn basil leaves, Parmesan shavings, capers and green olives.

INGREDIENTS
• Boneless turkey breast fillets
• 3 large eggs
• Kosher salt
• 7 tablespoons olive oil
• 1 cup all-purpose flour
• Freshly ground black pepper
• 1 1-pound loaf country bread (Lots of bread crumbs if you don’t have time to make your own)
• 2 lemons
• 1 pint cherry tomatoes or other tomatoes
• Basil leaves
• 4 tablespoons (1⁄2 stick) unsalted butter
• 1 bag of mixed greens
• 2 tablespoons capers, rinsed and drained well
• 1⁄4 cup chopped green olives or kalamata olives (I prefer those)
• 1 tablespoon red wine vinegar (skip this if you have store vinaigrette)

DIRECTIONS
One at a time, place each fillet between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick. (I use a measuring cup for this.) In a large shallow bowl, beat the eggs with 1 teaspoon salt and 1 tablespoon of the olive oil. Place the flour in another large shallow bowl and season with salt and pepper. One at a time, place each fillet in the flour, dusting it well, then place in the egg mixture. Transfer to a platter and let the fillets stand for 1 hour, refrigerated. ( I didn’t marinate. It was fine.)

Meanwhile, remove the crust from the bread and cut it into 1-inch cubes. Put the bread in a food processor and process to fine crumbs. Place the crumbs in a 2-quart zipper-lock plastic bag or a paper bag. (Or buy breadcrumbs)

Juice the lemons; set the juice aside. Halve the cherry tomatoes. Tear the basil leaves in half. Transfer 1 fillet to the bag with the bread crumbs, close the bag, and shake well to coat the fillet thoroughly. Place on a clean platter and repeat with the remaining 3 fillets.

Place a large skillet over medium heat and add 2 tablespoons of the olive oil and 2 tablespoons of the butter. When the mixture is golden brown, add as many of the fillets as will fit in a single layer and cook for 4 to 5 minutes, until golden brown on the first side. Gently turn over each fillet. Cook for 3 more minutes, or until cooked through. Fry the remaining fillets, using 1 more tablespoon olive oil and 1 more tablespoon butter. Meanwhile, in a medium bowl, toss together the greens, tomatoes, basil, capers and olives.
Make a simple vinaigrette by whisking together the remaining 3 tablespoons olive oil, the vinegar, and salt to taste in a small bowl. (I used store bought dressing.)

When the turkey is cooked, transfer the fillets to a platter. Wipe out the skillet with a paper towel. Melt the remaining 1 tablespoon butter in the skillet. Add the lemon juice and heat, stirring. Pour the lemon-butter mixture over the fillets. Toss the salad with the vinaigrette and serve it beside or on top of each fillet.