Source: dLife

Simply seasoned turkey cutlets topped with warm arugula salad.

Servings

1 lb turkey breast cutlets
0.25 tsp salt
0.25 tsp black pepper , coarsely groun
1 tbsp olive oil
4 fresh tomatoes , cut into 1/2-inch pieces
1 fresh green onions , thinly sliced
2 tbsp grated Parmesan cheese
1 tbsp red wine vinegar
1 tbsp olive oil
0.25 tsp salt
0.25 tsp black pepper , coarsely ground
8 oz arugula , coarsely chopped

1 Use a meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound cutlets to uniform 1/4-inch thickness. Rub cutlets with salt and pepper.
2 In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add cutlets, cook, turning once, until golden approximately 4 minutes. Transfer to platter, cover with foil to keep warm.
3 Add tomatoes to skillet in which turkey was cooked, and cook for 1 minute. Remove from skillet.
4 In a medium bowl, with fork, mix green onion, Parmesan, vinegar, oil, salt, and pepper. Add arugula and gently toss to mix well.
5 To serve, top turkey cutlets with arugula mixture, spoon warm tomatoes over greens.

Great for lunch or a light supper.