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1
With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness.
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2
Season with salt and pepper and press the seasonings into the meat with your fingers.
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3
Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl.
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4
Work in the olive oil by hand, then spread the mixture on a dinner plate.
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5
Spread the flour on another dinner plate.
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6
Break the eggs into a shallow bowl and beat lightly.
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7
Dip the turkey in the flour, coating both sides and shaking off the excess.
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8
Then dip in the egg, letting any excess drip back into the bowl.
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9
Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place.
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10
As each piece is coated, place it on a tray.
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11
Cover and place in the refrigerator until you are ready to fry them.
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12
Heat a large skillet over high heat until very hot.
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13
Add olive oil to a depth of 1/4-inch.
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14
When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan.
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15
Cook until the cutlets are golden on the bottom, about 2 minutes.
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16
Turn and cook on the second side about 30 seconds longer.
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17
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.
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18
Repeat with the remaining turkey scallopine.
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19
Place the arugula in a large bowl.
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20
Drizzle with enough extra-virgin olive oil to coat the leaves lightly.
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21
Add lemon juice and some salt and pepper.
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22
Toss, taste, and adjust the seasoning.
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23
Divide the turkey among 4 plates, placing them in the center.
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24
Spoon a little mustard Cranberry Sauce on each side of the turkey.
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25
Mound the arugula salad on top.
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26
With a vegetable peeler, shave a little Parmesan on top of the salad.
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27
Put a lemon quarter on each plate and serve immediately.
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28
3 cups sugar
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29
1 1/2 cups water
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30
2 vanilla beans
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31
1 orange, zested and juiced
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32
3 (12-ounce) bags fresh or frozen cranberries
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33
Gray salt
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34
Freshly ground black pepper
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35
3 tablespoons Dijon Mustard
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36
In a large saute pan combine the sugar and water and boil to form a syrup.
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37
Add the vanilla beans and orange zest and simmer briefly.
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38
Add the orange juice, cranberries and season with salt and pepper.
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39
Simmer until the cranberries start to pop, about 3 to 5 minutes.
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40
Remove from heat and add mustard.
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41
Cool to room temperature and spoon into jars.
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42
Inactive Prep Time:
