Turkey Schnitzel With Salad of Baby Gem, Roast Red Peppers & Fresh Ricotta

Instructions

• Slice the turkey breast into ½ inch thick cutlets. Using a meat mallet, pound each cutlet so that they are of even thinness (approximately ¼ inch thick). Place on a large plate and sprinkle both sides evenly with salt, pepper and togarashi.
• Place flour on one plate, beat milk and eggs in a shallow dish, and place breadcrumbs in another plate.
• Dredge each turkey cutlet in the flour first, then egg, letting excess drop off.
• Cover both sides of the turkey cutlet with panko breadcrumbs until completely coated, pressing the breadcrumbs onto the schnitzel with your hands. If a thicker crust is desired, repeat the breading process. Repeat with the remaining turkey cutlets.
• In a large skillet, heat the canola oil over medium-high heat (ideally, 170 degrees C) before the cutlets are placed in the pan. Cook in batches, turning once, about 3 minutes per side until golden brown.
• Remove from the pan and set aside on a plate lined with paper towels. Repeat with the remaining cutlets.
• Add lettuce in a bowl, squeezed lemon juice wedges, olive oil. Season with salt and pepper to taste.
• Serve the turkey schnitzel with the salad topped with roasted pepper, and ricotta cheese.