Milanese-Style Scallopini with Peppery Greens

• 1 tsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• 1 tsp orange juice
• 4 cups lettuce (arugula, watercress, etc.)
• 1/3 cup plain breadcrumbs
• 2 1/2 tbsp grated Parmesan
• 3/4 tsp dried rosemary
• 1 large egg
• 2 turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick
• 2 tsp olive oil
• 1 clove garlic, peeled
• Lemon wedges, thinly sliced

1. For dressing, whisk oil, vinegar, and orange juice in a bowl.
2. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing).
3. Cover and refrigerate; toss before serving.
4. In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste.
5. In a bowl, beat egg and 1 tbsp water.
6. Dip cutlets in egg wash, then dredge through breadcrumb mixture.
7. Heat oil in a large nonstick skillet.
8. Add garlic and cook 30 seconds.
9. Add cutlets.
10. Cook 1 to 2 minutes on each side or until golden.
11. Arrange cutlets on 2 dinner plates with dressed greens next to each.
12. Garnish with lemon wedges.

extravirgin olive oil, balsamic vinegar, orange juice, arugula, breadcrumbs, parmesan, rosemary, egg, turkey breast cutlets, olive oil, clove garlic, lemon wedges

Taken from www.epicurious.com/recipes/food/views/milanese-style-scallopini-with-peppery-greens-230184 (may not work)