Makes 4 servings
Sheet-pan… Caesar salad? Definitely, because roasted Romaine is a thing of beauty. The natural sugars caramelize a bit, making this classic salad even tastier. Here, all the traditional flavors are built into the coating for the turkey cutlets, so you don’t need any additional dressing.
Four 6-ounce thin turkey breast cutlets
½ cup finely grated Parmigiano-Reggiano or Pecorino (about 1 ounce)
½ cup plain panko breadcrumbs
4 tablespoons olive oil, plus more for the baking sheet and for serving
2 tablespoons chopped fresh parsley, preferably flat-leaf
1 teaspoon minced garlic
½ teaspoon table salt
½ teaspoon freshly ground black pepper
2 large hearts of Romaine, halved lengthwise
4 anchovy fillets packed in oil
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes
1. Position the rack in the center of the oven and heat the oven to 450°F. Lightly oil the inside of a large lipped baking sheet.
2. Place the turkey cutlets on the baking sheet. Combine the cheese, panko, 2 tablespoons of the oil, the parsley, garlic, salt, and pepper in a small bowl. Spoon this mixture evenly onto the cutlets and pat into place with clean, dry hands.
3. Roast until the crumb topping begins to turn golden, about 10 minutes.
4. Place the Romaine cut side up on the baking sheet. Drizzle the lettuce with the remaining 2 tablespoons oil.
5. Continue roasting until the turkey is cooked through and the lettuce is a bit browned at the edges, about 5 minutes. Let stand at room temperature for 5 minutes.
6. To serve, set a cutlet on each serving plate and top with a Romaine wedge, then with an anchovy fillet. Sprinkle the lemon juice and red pepper flakes over the top. If desired, drizzle a little olive oil over each salad.