1/2 c (about 1-1/2 oz) freshly grated Parmesan cheese
6 anchovy fillets
3 tbsp freshly squeezed lemon juice
Worcestershire sauce Dash
3 Cloves garlic
2 tbsp Dijon mustard
3/4 c extra-virgin olive oil
Kosher salt and freshly ground black pepper To taste
Flour for dredging As needed
4 Large eggs, beaten for egg wash with 2 tbsp cold water
2 c fresh white bread crumbs
6 (4-oz) TURKEY CUTLETS, sliced thin & gently lbed to an even 1/4-inch thickness
Kosher salt and freshly ground black pepper As needed
3 Each lemons, juiced
Clarified butter As needed
12 c (about 9 oz) coarsely torn romaine lettuce
3/4 c freshly grated Parmesan cheese
Grape tomatoes As needed
Cracked black pepper As needed
Combine Parmesan, anchovies, lemon juice, Worcestershire sauce, garlic and Dijon in a food processor. Blend until smooth.
With processor running, slowly add olive oil. Season with salt and pepper.
Place flour, beaten egg wash and fresh bread crumbs into three separate individual shallow containers.
Season each turkey cutlet with salt and pepper. Dredge each in the flour, egg wash and finally the breadcrumbs. Hold, chilled, for service on wire racks.
Per order: In a small shallow dish, mix lemon juice and 4-ounces clarified butter; reserve. Per cutlet, heat 2 ounces clarified butter in a 10-inch skillet over medium heat. Sauté cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. (Approximately 1-1/2 to 2 minutes per side.) Remove turkey schnitzel from skillet and dredge through lemon butter.
Transfer turkey to a cutting board and cut into 1/2-inch thick slices.
In a large bowl, toss romaine with Caesar dressing and grated Parmesan.
Arrange turkey slices on top of salad.
Garnish with extra Parmesan and tomatoes.
Serve, offering cracked black pepper separately.