CRISPY TURKEY CUTLETS WITH GREEN BEAN SALAD

CRISPY TURKEY CUTLETS WITH GREEN BEAN SALAD image

Yield 4 servings

Number Of Ingredients 10

3/4 pound green beans, trimmed (find a 12 oz. green beans steamer package)
1 cup grape tomatoes, halved
1/2 cup pitted black olives, halved
1 tbsp. lemon juice (plus wedges for serving)
4 tbsp. olive oil
Kosher salt and black pepper
4 thin turkey cutlets (about 1 lb. total)
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 bread crumbs

Steps:

1. Heat green beans in steamer bag in microwave, according to bag instructions. Open in strainer and run cold water on it. Let beans cool completely. 2. In a large bowl, toss beans with the tomatoes, olives, lemon juice, 1 tbsp. oil and 1/4 tsp. of salt and pepper. 3. Mix flour with 1/2 tsp. salt and 1/4 tsp. pepper on a plate. Coat each cutlet with flour, then dip in the egg (letting excess egg drip off) and then coat cutlet with breadcrumbs, pressing so it adheres. 4. Heat the remaining 3 tbsp. oil in a large skillet over medium-high heat. Cook the turkey until golden brown and cooked through (approx. 2-3 minutes per side). Serve with salad and lemon wedges.