Turkey Cutlets, Italian Style

My Italian grandmother’s “elephant ear” salad, or orecchio di elefante , is one of my favorite dishes.

I don’t make it exactly the way she did--the major difference is that the sauteed veal cutlet (the elephant’s ear) from Nana’s recipe is now a crisp and crusty sauteed turkey cutlet. The salad is pretty much the same, although I seem to recall wild dandelion greens instead of the arugula I now use.

Turkey cutlet, or sliced turkey breast, cooks quickly and emerges moist, tender and flavorful. At half the cost per pound of veal, it is also an excellent buy.

Make fast work of the breading process by using large paper plates or pieces of wax paper to hold the flour and bread crumbs. Create a mini-production line on a kitchen counter by lining up the flour, egg wash and bread crumbs. Have the oil preheating in the skillet and dip the cutlets, one at a time, in the flour, egg and bread crumbs and then right into the hot oil.

While the first cutlet is sizzling in the skillet, bread the second, and by the time the second cutlet is ready for the oil, the first one will be ready to turn. Drain the cooked cutlets on a paper towel-lined platter and, when finished, toss the paper plates or wax paper right into the trash. Serve the crisp turkey cutlets with the salad spooned directly on top.

TURKEY CUTLET TOPPED WITH SALAD 6 cups rinsed, trimmed and torn Romaine or curly leaf lettuce 1 bunch arugula, rinsed and stemmed 2 firm ripe tomatoes or 8 plum tomatoes, cored and cut into wedges 1/2 red onion, cut into thin slivers Salt Freshly ground pepper 1/4 cup flour 1 cup fine dry bread crumbs 2 large eggs or egg whites plus 1 tablespoon water Olive or other vegetable oil 1 pound turkey cutlets or sliced turkey breast (8 pieces) 2 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar

Rinse lettuce and arugula in warm water, then cold water. Dry with paper towels or spin-dry in salad spinner. Refrigerate until ready to serve.

Combine tomato wedges, onion and salt and pepper to taste in large bowl. Reserve at room temperature.

Place flour and bread crumbs on separate sheets of wax paper or paper plates. Stir salt and pepper to taste into flour. Whisk eggs and water in shallow soup bowl. Heat thin layer of oil in large, heavy skillet over medium heat until hot enough to brown 1 cube of bread.

Coat cutlets 1 at time, first with flour, then egg wash and finally bread crumbs. Gently shake off excess. As cutlets are prepared, saute in hot oil, adjusting heat as necessary, until brown and crisp, about 2 minutes per side. Drain cutlets on paper towels.

When done, place cutlet in center of each dinner plate. Add cold salad greens and arugula to bowl with tomato mixture. Sprinkle with oil and vinegar and toss. Spoon salad on top of cutlets, dividing evenly. Makes 4 servings.