Turkey w/ Warm Arugula Salad

Ingredients

• 4 large turkey cutlets (about 1 pound)
• 1 green onion, thinly sliced
• 4 large plum tomatoes (12 ounces) cut into 1/2 inch pieces
• 2 tablespoons fresh Parmesan cheese, grated
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 bunches arugula (about 8 ounces) or substitute 1 large bunch of swiss chard

Directions

1. Prepare turkey cutlets. If cutlets are thick, pound them to 1/4 inch thickness. Rub cutlets with salt and pepper. In nonstick 12 inch skillet, heat oil over medium-high heat until hot. Add cutlets and cook about 4 minutes or until golden, turning once. Transfer cutlets to platter, cover with foil to keep warm.

2. Prepare tomato/arugula (chard) salad. To same skillet, add tomatoes and cook 1 minute. Remove skillet from heat; set aside. In medium bowl, with fork, mix green onion, Parmesan, vinegar, oil, salt and pepper. Add to arugula (chard) and gently toss to mix well. To serve, top turkey cutlets with arugula (chard) mixture; spoon warm tomatoes over greens.

Makes 4 main dish servings.