by GirlCook
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4 Chicken or turkey cutlets, pounded to 1/4" thickness Ask a question about this ingredient
1 Egg, lightly beaten Ask a question about this ingredient
3/4 cups Panko crumbs (wheat Panko is also great) Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
3 tablespoons Extra virgin olive oil Ask a question about this ingredient
1 cup Mesclunor spinach, fresh Ask a question about this ingredient
1 Tomato, diced Ask a question about this ingredient
1 Avocado, diced Ask a question about this ingredient
1 ounce High-quality Roquefort or bleu cheese (you'll use less if you use a great quality cheese!) Ask a question about this ingredient
1/4 cup Vinaigrette (see below) Ask a question about this ingredient
1/4 fresh lime Ask a question about this ingredient
Coarse salt (French Fleur de Sel is awesome here, very light and delicious) Ask a question about this ingredient
1. Dip cutlets in the beaten egg and dredge in the Panko crumbs.
Ask a question about this step2. Heat olive oil on medium flame in large non-stick skillet and add the cutlets, cook for 7 minutes on each side or until they reach 165 degrees. (Variation: these cutlets can be baked in an oven if you'd rather not saute them, they'll take a little longer--350 degrees for 20-30 minutes until they reach 165 degrees)
Ask a question about this step3. Drain on paper towel lined plate when done
Ask a question about this step4. Now layer the ingredients this way (or whatever you choose): Note: You can swap ingredients you have on hand. This combination is my favorite, it has so many wonderful tastes and textures: creamy, crunchy, salty, sweet, pungent, smooth...once you have it, you'll make it over and over:
Ask a question about this stepTurkey or chicken cutlet Greens Chopped tomato Diced avocado 4-5 bits bleu cheese Drizzle of vinaigrette to taste Splash of lime Sprinkle of coarse salt
Ask a question about this stepWe served this with oranges and roasted almonds for dessert (come to think of it, this would be great sprinkled with some chopped almonds).
Ask a question about this step3 tablespoons Champage Vinegar Ask a question about this ingredient
1/4 cup Walnut Oil Ask a question about this ingredient
Salt & Pepper to taste Ask a question about this ingredient
1/4 teaspoon Dried parsley Ask a question about this ingredient
1/4 teaspoon Dried oregano Ask a question about this ingredient
1/4 teaspoon Honey Ask a question about this ingredient
1. Put vinegar in small bowl and pour oil in slowly while whisking constantly which will emulsify the dressing. Whisk in remaining ingredients.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This was really good. Very easy and quick. Husband looked up from his plate to say so himself!
Thanks for a great recipe.