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

Instructions

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:
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

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.

Yield: approximately 8 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time: