Schnitzel And Salad

Schnitzel And Salad
Servings: 4 Prep 15 mins Broil 4 mins


  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/8 teaspoon each salt and pepper
  • 1/4 cup olive oil
  • 2 bunches arugula, trimmed, washed, dried and torn into bite-size pieces (about 5 cups)
  • 1/2 head radicchio, trimmed, washed, dried and torn into bite-size pieces
  • 1 head Belgian endive, cored, cut lengthwise into strips
  • 1/2 cup seasoned bread crumbs
  • 4 turkey cutlets
  • 3 tablespoons Dijon-style mustard

Make It

1. Whisk vinegar, 1 teaspoon mustard, salt, pepper and oil in large bowl. Add arugula, radicchio and endive.

2. Heat broiler. Coat broiler rack with cooking spray. Place bread crumbs on waxed paper. Brush cutlets with mustard. Dip in crumbs, pressing to stick. Place on broiler rack. Lightly coat cutlets with cooking spray.

3. Broil 4 inches from heat 4 minutes or until golden, turning once.

4. Divide greens evenly among 4 dinner plates. Arrange turkey on greens. Serve immediately.