I was watching Giada at Home the other day. Giada De Laurentiis is my favorite Food Network Chef. On this particular episode, Giada made Turkey Milanese. It looked yummy!
Milanese is a traditional Italian dish normally made with pounded, breaded and pan fried beef, chicken or pork. It’s also usually topped with a bright salad. I’m making it gluten free and easy to prepare by starting with lean turkey cutlets, that need no pounding and frying in just a little Rice Bran Oil.
1 package turkey cutlets (there were 3 cutlets in my package)
1/4 cup amaranth flour (you could also use millet or your favorite gluten free flour)
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 egg, beaten
1/2 cup gluten free bread crumbs
1/4 teaspoon chili powder
2 teaspoons Tuscan blend
2 cups organic baby arugula
1/4 cup olive oil
2 lemons (one for juicing, one for wedge garnish)
1 cup cherry tomatoes, halved
2 tablespoons Rice Bran oil for cooking
In a medium bowl, combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a second bowl, whisk the egg. In the 3rd bowl, put bread crumbs, chili powder and Tuscan blend seasoning.
Season the turkey on both sides with salt and pepper. Dredge the turkey in the flour and shake off excess. Dip the turkey into the eggs and then into the bread crumbs to coat.
Heat the oil in a large skillet over medium heat. Cook the turkey until golden brown and cooked through, 2 to 3 minutes on each side. Remove from the skillet and drain on paper towels.
Arrange the arugula on plate (or serving platter) and top with the tomatoes. In small bowl, mix olive oil, the juice of one lemon, and salt and pepper. Drizzle over arugula. Arrange the turkey on top of the tomatoes. Serve with lemon wedges on the side.