With this 10-minute meal, dinner will be on the table before your stomach begins to rumble.

Presented by: REDBOOK

INGREDIENTS
Salad:
1 small head Belgian endive, cut into strips
1 cup diced plum or cherry tomatoes
1/3 cup thinly sliced red onion
1/4 teaspoon each salt and freshly ground pepper
2 tablespoons balsamic vinaigrette
Turkey:
4 (4-ounce) turkey breast cutlets, pounded thin
1/2 cup plain dry breadcrumbs
1/2 cup grated Parmesan cheese
Flour, for dredging
1 large egg, beaten
2 tablespoons olive oil

DIRECTIONS
1. Salad: In a medium bowl, toss all ingredients except vinaigrette; set aside.
2. Turkey: Sprinkle cutlets with salt and pepper.
3. In a pie plate, combine breadcrumbs and cheese. In another pie plate, add flour. Dredge cutlets in flour, patting off excess. Dip into beaten egg, letting excess drip off, then dip into breadcrumb mixture.
4. In a large nonstick skillet, heat oil over medium-high heat. Add cutlets and cook 2 to 3 minutes per side, until golden brown.
5. Place cutlet on a serving plate. Toss salad with vinaigrette. Top each cutlet with salad, dividing evenly.