TURKEY CUTLET AND PARMESAN SALAD

Turkey Cutlet and Parmesan Salad image

Yield Makes 4 main-course servings

Number Of Ingredients 10

1/4 cup red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons olive oil
1 1/4 lb turkey cutlets (1/4 inch thick)
10 to 12 oz mesclun or mixed baby salad greens (16 to 18 cups loosely packed)
1/4 cup Parmigiano-Reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler

Steps:

Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
Slice cutlets along the grain into 1/2-inch-wide strips.
Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.