This Turkey Milanese is going to become a weeknight staple!
1 cup all-purpose flour
3 eggs (whisked)
4 cups RITZ Crackers (coarsely ground)
4 turkey cutlets (pounded 1/4-inch thick)
1/2 cup olive oil (for frying)
1 head fennel (thinly shaved)
1/2 head radicchio (thinly sliced)
1/2 small red onion (peeled, thinly shaved)
1 tart apple (cored, cut into matchsticks)
1/2 cup parsley leaves (roughly chopped)
1/2 cup dried cranberries
2 tablespoons grainy Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
Create a dredging station with 3 baking dishes. One with flour, one with eggs and the last with the coarsely ground RITZ Crackers.
Season the turkey with salt and pepper. Begin dredging the turkey in the flour, then the eggs, and the RITZ Crackers, shaking off any excess.
Preheat a large non-stick pan over medium-high heat with 1/4 cup of olive oil. Add the dredged turkey cutlets and fry until crispy and golden brown. Remove to a paper-towel lined plate. Repeat using the remaining olive oil until all of the cutlets are cooked.
For the Salad: In a large bowl, add the fennel, radicchio, red onion, apples, parsley, and dried cranberries and stir to combine.
In a small bowl, add the mustard, vinegar, and olive oil, and whisk to combine. Season with salt and pepper. Pour over the fennel mixture and toss until evenly coated. Serve over the turkey cutlets.
Tip: Try using chicken, pork or veal cutlets instead of turkey!