Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　

For turkey cutlets

3/4 pound turkey cutlets (about 1/4-inch thick)

　　all-purpose flour seasoned with salt and pepper for dredging

　　2 large eggs

　　2 tablespoons olive oil

　　3/4 cup finely shredded Parmesan cheese

　　1 1/2 tablespoons olive oil

　　

For salad

1 bunch watercress, coarse stems discarded and leaves washed well and spun dry

　　1/4 cup thinly sliced red onion

　　1/8 teaspoon salt

　　1 teaspoon fresh lemon juice

　　3/4 cup fine fresh bread crumbs

　　Accompaniment: lemon wedges

　　

Make turkey cutlets:

Step 1

Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.

　　

Step 2

Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.

　　

Step 3

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.

　　

Make salad:

Step 4

In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.

　　

Step 5

Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.