Turkey Cutlet and Parmesan Salad

Ingredients

• 16 cups baby salad greens mixed loosely packed
• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 0.5 cup olive oil 
• 0.3 cup parmigiano-reggiano shavings with a vegetable peeler (from a)
• 0.3 cup red-wine vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 1 teaspoon sugar 
• 1.3 lb turkey cutlets (1/)

Equipment

• frying pan
• whisk
• plastic wrap
• baking pan
• aluminum foil
• rolling pin
• cutting board
• meat tenderizer

Directions

1. Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
2. Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes.
3. Remove from marinade and pat dry (discard used marinade).
4. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total.
5. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
6. Slice cutlets along the grain into 1/2-inch-wide strips.
7. Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.
8. ·If your cutlets are more than 1/4 inch thick, put each cutlet between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.