1 green onion, thinly sliced
2 tablespoons freshly grated Parmesan cheese
4 tablespoons olive oil
1 tablespoon red wine vinegar
1?2 teaspoon Dijon mustard
1?4 teaspoon salt
1?4 teaspoon coarsely ground black peppert
1 pound turkey cutlets
1?3 cup seasoned dried bread crumbs
1 pound plum tomatoes (4 large), cut into 3?4-inch pieces
2 small bunches arugula (6 to 8 ounces), coarsely chopped
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1. Prepare dressing: In medium bowl, with fork, mix green onion, Parmesan, 2 tablespoons oil, vinegar, mustard, salt, and pepper; set aside.
2. Place turkey cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1?4-inch thickness. Coat cutlets with bread crumbs.
3. In nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until very hot. Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 21?2 minutes per side. Transfer cutlets to warm plate as they are done.
4. Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.