Turkey Cutlet With Tomato And Mozzarella - cooking recipe

Ingredients

1/2 cup white wine vinegar
1 tbsp Dijon mustard
1/2 cup olive oil
1 medium onion, diced finely
1 clove garlic, crushed
1/4 cup chopped stuffed green olives
1 cup loosely packed basil, 1/2 shredded
6 None thin turkey cutlets
2 large tomatoes, sliced
8 oz fresh mozzarella cheese, cut into 12 slices
4 oz arugula leaves
7 oz frisee lettuce, torn into small pieces
None None Ciabatta bread, to serve

Preparation

Mix the vinegar and mustard in a medium bowl and season to taste. Whisk in the olive oil in a thin steady stream. Stir in the onion, garlic, olives and the shredded basil. Set aside.
Preheat the broiler on high. Season the turkey cutlets. Place 2 slices each of tomato and mozzarella and some basil leaves on one end of each cutlet. Fold the cutlet over and close the ends together with a toothpick. Place on a foil-lined baking pan. Brush cutlets with oil.
Broil for about 15 mins or until turkey is cooked through.
Toss the arugula and frisee and divide among 4 serving plates. Drizzle with some of the olive vinaigrette. Serve with the turkey and ciabatta bread. Garnish with basil leaves.