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Turkey Cutlets With Herb Gravy And Celery-Apple Salad

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Rachael Ray
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salad low carb memorial day thanksgiving dinner lunch
Photo: Rachael Ray

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Ingredients for 4 servings

4 turkey breast cutlets (1 1/2-2 pounds), pounded 1/4-inch thick

salt and pepper

2 tablespoons flour, plus more for coating

1 large egg

1 teaspoon whole milk or half-and-half

1/2 cup breadcrumbs

1/4 cup cornmeal

1 tablespoon poultry seasoning

1/2 cup extra virgin olive oil (EVOO)

2 tablespoons butter

1 shallot, finely chopped

1/4 cup dry white wine (eyeball it)

1 cup chicken broth

1/2 cup fresh, loosely packed herb leaves (such as tarragon, parsley, thyme, sage, rosemary), finely chopped

juice of 1 lemon plus 2 teaspoons grated peel

1 tablespoon dijon mustard

1 Golden Delicious or Gala apple, cored, quartered and sliced

2 ribs celery from the heart, thinly sliced on an angle

4 cups arugula or baby spinach

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