2 (6 oz) turkey Cutlets All purpose flour, seasoned with salt and pepper 2 large eggs 3/4 cup bread crumbs 1/2 cup Parmesan cheese 1/2 cup Asiago Cheese 2 Tablespoons olive oil
2 cups prepared mesclun (young tender greens) Salad Greens 2 cups prepared spinach 1/4 cup sliced red onion 1/4 cup crumbled bacon 1/2 red pepper diced 1/2 yellow pepper diced Cherry tomatoes as garnish Pomegranate as garnish
Serve with a wedges of lemon
Make Turkey Cutlets: In a small baggy pound the turkey until about 1/4 inch thick. Pat the turkey dry and dredge in flour. In a small bowl stir together bread crumbs and cheese. Dredge the cutlets in flour, then dip in egg, then transfer and coat cutlets with bread crumb mixture and put on a tray. Then place in refrigerator for 15 min.
In a 12 inch nonstick skillet heat the oil over moderately high heat and saute cutlets 1 ½ - 2 minutes each side
Make the salad: In a bowl combine greens, peppers, onion. Drizzle with olive oil, toss to coat. Add lemon juice and salt and toss well.
Place cutlets with a slotted spatula to paper towels to drain and arrange on plates. Then top the cutlets with the salad and serve with lemon wedges. Garnish with bacon, tomato, and pomegranate.