Name: Turkey Cutlet and Parmesan Salad
Cook time: 25 minutes
Total time: 35 minutes
Yield: Makes 4 main-course servings
Ingredients: 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

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Turkey Cutlet and Parmesan SaladRomulo Yanes

Active time: 25 min Start to finish: 35 min

Cooks' note:

·If your cutlets are more than 1/4 inch thick, put each cutlet between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

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