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Turkey Cutlet Milanese
2 eggs; beaten
1 teaspoon whole grain mustard
1/2 teaspoon poultry seasoning
1 cup crushed corn flake crumbs
oil for frying
2 turkey cutlets
1 cup (from a 10 oz bag)
Glory Food Power Essence Spinach, Kale and Chard
or greens of your choice
1/4 cup parsley (+ extra for garnish)
2 tablespoons bottled Italian vinaigrette dressing
salt & pepper to taste
4 cherry tomatoes; halved
1/2 small Persian Cucumber; sliced
shaved Parmesan cheese
Whisk together the eggs, mustard and poultry seasoning.
Pour the cornflake crumbs onto a plate.
Taking one cutlet at a time, dip into egg mixture then coat on both sides with the crumbs, pressing down to make sure the crumbs stick. Refrigerate for 30 minutes.
Heat oil to medium-high and fry turkey cutlets for 3 minutes per side. Drain on a paper towel.
To serve, place cutlets on 2 warmed dinner plates.
Mix the greens with the parsley and dressing; season to taste with salt & pepper.
Heap greens onto the turkey, add tomatoes, scatter with cheese and garnish with parsley.
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