From: Chef Kevin Millonzi, Restaurant Prov, Providence, RI. Yield: 8 servings.
8 5-oz. turkey cutlets, pounded thin
1 lb. grated Wild Mushroom and Leek
Jack Cheese 8 3/4" thick slices
1/2 cup extra virgin olive oil
6 oz. julienne tomatoes
6 oz. cucumber slivers
6 oz. red onion julienne
6 oz. julienne carrots
2 cups chopped baby field greens
1/2 lb. Mezzo Secco cheese, finely grated
4 lemons, juice only
3 oz. extra virgin olive oil
to taste, salt and pepper
for garnish, basil oil
for garnish, grated Mezzo Secco
For turkey cutlets: Par-grill turket cutlets on char-grill. Remove turkey from grill and add Jack cheese (2 oz. per cutlet) and bake in a 350°F oven for 6 minutes. Prepare bread slices by brushing with olive oil and toasting in a 350°F oven for 5 minutes.
For salad: Combine tomato, cucumber, onion, carrot, field greens, Mezzo Secco, lemon juice and olive oil. Toss thoroughly, season with salt and pepper and reserve for plating.
Place turkey cutlet on top of toasted bread slices. Cheese should be melted evenly over turkey. Top each slice with chopped salad and garnish with basil oil. Sprinkle with additional Mezzo Secco for garnish.
Photo Credit: DAIRY MANAGEMENT INC.