Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving
Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.
Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.
Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.