Recipe courtesy of Michael Chiarello
Total:
35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 turkey breast halves
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 2 cups Mustard Cranberry Sauce, recipe follows
For the Coating:
  • 1 1/2 cups fine dried bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 1 teaspoon sea salt, preferably gray salt
  • Several grinds black pepper
  • 1 tablespoon olive oil
  • 1/2 cup unbleached all-purpose flour
  • 2 eggs
  • Olive oil, for frying
For the Arugula Salad:
  • 1/4 pound arugula (about 8 cups)
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Wedge Parmesan
  • 1 lemon, quartered
Mustard Cranberry Sauce:
  •  3 cups sugar
  •  1 1/2 cups water
  •  2 vanilla beans
  •  1 orange, zested and juiced
  •  3 (12-ounce) bags fresh or frozen cranberries
  •  Gray salt
  •  Freshly ground black pepper
  •  3 tablespoons Dijon Mustard

Directions

Watch how to make this recipe.

For the Arugula Salad:

With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers. 

Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. 

Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them. 

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine. 

Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning. 

Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.

Mustard Cranberry Sauce:

 In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars. 

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