1 green onion, thinly sliced
     2 tablespoons freshly grated Parmesan cheese
     4 tablespoons olive oil
     1 tablespoon red wine vinegar
     1⁄2 teaspoon Dijon mustard
     1⁄4 teaspoon salt
     1⁄4 teaspoon coarsely ground black peppert
     1 pound turkey cutlets
     1⁄3 cup seasoned dried bread crumbs
     1 pound plum tomatoes (4 large), cut into 3⁄4-inch pieces
     2 small bunches arugula (6 to 8 ounces), coarsely chopped
     1/8 teaspoon salt
     1/2 teaspoon vanilla extract

1. Prepare dressing: In medium bowl, with fork, mix green onion, Parmesan, 2 tablespoons oil, vinegar, mustard, salt, and pepper; set aside.

2. Place turkey cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Coat cutlets with bread crumbs.

3. In nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until very hot. Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 21⁄2 minutes per side. Transfer cutlets to warm plate as they are done.

4. Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.

Makes 4 main-dish servings.