Crispy Turkey Cutlets With Green Bean Salad

Ingredients

• 3/4  pound  green beans, trimmed
• 1  cup  grape tomatoes, halved
• 1/2  cup  pitted kalamata olives, quartered
• 1  tablespoon  fresh lemon juice, plus lemon wedges for serving
• 4  tablespoons  olive oil
• kosher salt and black pepper
• 4  thin turkey cutlets (about 1 pound total)
• 1/4  cup  all-purpose flour
• 2  large eggs, beaten
• 2/3  cup  bread crumbs

Directions

1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
2. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
3. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.
4. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.
5. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.
6. Serve the turkey with the bean salad and lemon wedges.