From: Chef Kevin Millonzi, Restaurant Prov, Providence, RI. Yield: 8 servings. TURKEY CUTLETS: 8 5-oz. turkey cutlets, pounded thin 1 lb. grated Wild Mushroom and Leek Jack Cheese 8 3/4" thick slices Italian bread 1/2 cup extra virgin olive oil SALAD: 6 oz. julienne tomatoes 6 oz. cucumber slivers 6 oz. red onion julienne 6 oz. julienne carrots 2 cups chopped baby field greens 1/2 lb. Mezzo Secco cheese, finely grated 4 lemons, juice only 3 oz. extra virgin olive oil to taste, salt and ...
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