Turkey Cutlet With Tomato And Mozzarella

• 1/2 cup white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 cup olive oil
• 1 medium onion, diced finely
• 1 clove garlic, crushed
• 1/4 cup chopped stuffed green olives
• 1 cup loosely packed basil, 1/2 shredded
• 6 None thin turkey cutlets
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, cut into 12 slices
• 4 oz arugula leaves
• 7 oz frisee lettuce, torn into small pieces
• None None Ciabatta bread, to serve

1. Mix the vinegar and mustard in a medium bowl and season to taste. Whisk in the olive oil in a thin steady stream. Stir in the onion, garlic, olives and the shredded basil. Set aside.
2. Preheat the broiler on high. Season the turkey cutlets. Place 2 slices each of tomato and mozzarella and some basil leaves on one end of each cutlet. Fold the cutlet over and close the ends together with a toothpick. Place on a foil-lined baking pan. Brush cutlets with oil.
3. Broil for about 15 mins or until turkey is cooked through.
4. Toss the arugula and frisee and divide among 4 serving plates. Drizzle with some of the olive vinaigrette. Serve with the turkey and ciabatta bread. Garnish with basil leaves.

white wine vinegar, mustard, olive oil, onion, clove garlic, green olives, basil, thin turkey cutlets, tomatoes, mozzarella cheese, arugula, frisee lettuce, bread

Taken from recipes-plus.com/api/v2.0/recipes/30017 (may not work)