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1
Heat the oil in a large saute pan over high heat.
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2
Add the mushrooms and cook until golden brown and liquid has evaporated.
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3
Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly.
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4
Cook until heated through.
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5
Keep warm over low heat.
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6
Place the flour on a large plate and season with salt and pepper.
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7
Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper.
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8
Place the bread crumbs on a plate and season with salt and pepper.
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9
Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer.
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10
Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs.
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11
Place in the oil and cook until just golden brown on both sides.
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12
Remove from pan and place on a plate lined with paper towels.
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13
Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl.
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14
Slowly whisk in the oil until emulsified.
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15
Add the arugula to the bowl and toss with the dressing; season with salt and pepper.
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16
Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey.
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17
Place some of the salad on top of the turkey and sprinkle with some of the cheese.
