Turkey Milanese with Cranberry Sauce Vinaigrette and Salad
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Sliced turkey breast
1 cupBread crumbs
1 cup Flour
Left over turkey gravy or stock
Arugula or mixed greens
1/4 cup of cranberry sauce
1 tbsp of dijon mustard
1 garlic clove grated
1/4 cup of red wine vinegar
2 tbsp of water
3/4 cup of olive oil
Salt and pepper to taste
Step one: In three bowls (I like to use pie pans) place the flour, bread crumbs, and eggs in separate bowls. Mix the eggs with a fork and add 1 tbsp of milk or water. I use Italian bread crumbs for this recipe.
Step two: Slice the turkey breast in 1/2 inch slices. Sprinkle each side with Rusty dust. Dredge each side in the flour, then egg, and then the breadcrumbs. Set aside.
Step three: In a heavy bottom pan add some olive oil on medium high heat. Add each turkey cutlet and allow them to brown on each side. The turkey is already cooked so you are browning each side and then place them on a paper towel to soak up any residual oil.
Step four: Make salad dressing. In a jar add all of the ingredients. Shake.
Step five: Make salad. Place arugula or mixed greens in a bowl. Add enough dressing to coat the lettuce. Place in a bowl and add goat cheese and pomegranate seeds or any toppings that you like.
Step six: Pan sauce. Take one cup of the leftover turkey gravy. Add to a pan to warm. Squeeze 1/3 to 1/2 of the lemon juice into the pan. This is based upon your preference. I like mine with lemon so I add more. If you are starting with stock watch our video to see how to make this.
Serving: On a plate add the cutlet with the lemon pan sauce on the top. Served with the salad. This is a great way to have Thanksgiving leftovers that don’t taste like leftovers. Enjoy!