Serves: 2
Total Calories: 1,767

CUTLETS
3/4 cup corn flake crumbs (made from 1 1/2 cups corn flakes crushed in the blender or food processor)
1 teaspoon oregano
1/4 teaspoon pepper
salt to taste
2 tablespoons oat milk mixed with 1/4 cup olive oil
1/2 cup oat flour
4 turkeys cutlets about 4 ounces each (pounded if not thin enough)
3 tablespoons olive oil for baking
SALAD
2 medium ripe tomatoes chopped
1/4 red onion
1/3 cup My Favorite Dressing
4 cups chopped arugola
salt
few grindings of fresh pepper

Preheat oven to 425 degrees. Combine tomatoes, onion, and My Favorite Dressing. Set aside. Line a baking sheet with aluminum foil and preheat in oven. Combine cornflake crumbs with seasoning in a large shallow bowl. Combine oat milk and olive oil, blending well in a shallow bowl or plate. Put flour in a zip-top plastic bag. Put turkey cutlets in bag with flour, and shake to coat. Remove one at a time from bag, shaking off extra flour. Turn cutlet in olive oil/oat milk mixture, then roll in corn-flake crumbs, using your fingers to press the crumbs in. Put on a plate. Once you’ve breaded all the cutlets, remove preheated baking sheet from oven, add the 3 Tbsp. olive oil, and tilt to coat completely. Place cutlets on baking sheet. Cook for 15 minutes, flip and cook 10 minutes more. Mix arugula with tomatoes and onions. Sprinkle with salt. Put cutlets on plates, top with salad and a few grindings of fresh pepper. Serve with Herbed Jerusalem Artichokes or New Potatoes with Parsley or brown rice. Definitely double if you want leftovers.

Nutritional Facts:

Serves: 2
Total Calories: 1,767
Calories from Fat: 1,355

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