Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad

Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad
Photo by Scott Phillips

Ingredients

  • 2 medium celery ribs, trimmed and sliced 1/8 inch thick on the diagonal
  • 4 Tbs. extra-virgin olive oil
  • 2 Tbs. canola oil; more as needed
  • 1 Tbs. honey
  • ¼ cup whole-grain mustard
  • ¼ tsp. ground cumin
  • 4 6-oz. turkey cutlets, pounded to 1/8 inch thick
  • + 6 more ingredients
    • ¼ cup all-purpose flour
    • 3 Tbs. fresh lemon juice
    • Kosher salt and freshly ground pepper
    • 1 Tbs. finely chopped fresh tarragon
    • 1 medium carrot, thinly shaved with a vegetable peeler
    • 2 oz. baby arugula (2 packed cups)

Combine the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. In another shallow bowl, whisk 2 Tbs. of the olive oil, the mustard, honey, 2 Tbs. of the lemon juice, and 2 tsp. of the tarragon. Dredge each turkey cutlet in the flour mixture and then the mustard mixture. Transfer to a w...

View full recipe at Fine Cooking

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