Turkey Scaloppine Milanese With Mustard Cranberry Sauce

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 turkey breast halves
• sea salt, preferably gray salt, to taste
• fresh ground black pepper, to taste
• 1 1/2 cups fine dry breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons minced fresh flat-leaf italian parsley
• 1 teaspoon sea salt, preferably gray salt
• 3 dashes black pepper, to taste (3 grinds)
• 1 tablespoon olive oil
• 1/2 cup unbleached all-purpose flour
• 2 eggs
• olive oil, for frying
• 1/4 lb arugula (about 8 cups)
• extra virgin olive oil
• fresh lemon juice
• 1 piece parmesan cheese, for shaving
• 1 lemon, quartered
• 3 cups sugar
• 1 1/2 cups water
• 2 vanilla beans
• 1 orange, juice and zest of
• 3 (12 ounce) bags fresh cranberries or 3 (12 ounce) bags frozen cranberries
• gray salt, to taste
• fresh ground black pepper, to taste
• 3 tablespoons dijon mustard

Recipe

• 1 turkey preparation:.
• 2 with a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness.
• 3 season with salt and pepper and press the seasonings into the meat with your fingers.
• 4 make the coating:.
• 5 combine the bread crumbs, parmesan cheese, parsley, salt, and pepper in a small bowl.
• 6 work in the olive oil by hand, then spread the mixture on a dinner plate.
• 7 spread the flour on another dinner plate.
• 8 break the eggs into a shallow bowl and beat lightly.
• 9 dip the turkey in the flour, coating both sides and shaking off the excess.
• 10 then dip in the egg, letting any excess drip back into the bowl.
• 11 finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place.
• 12 as each piece is coated, place it on a tray.
• 13 cover and place in the refrigerator until you are ready to fry them.
• 14 heat a large skillet over high heat until very hot.
• 15 add olive oil to a depth of 1/4-inch.
• 16 when the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan.
• 17 cook until the cutlets are golden on the bottom, about 2 minutes.
• 18 turn and cook on the second side about 30 seconds longer.
• 19 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.
• 20 repeat with the remaining turkey scallopine.
• 21 prepare arugula:.
• 22 place the arugula in a large bowl.
• 23 drizzle with enough extra-virgin olive oil to coat the leaves lightly.
• 24 add lemon juice and some salt and pepper.
• 25 toss, taste, and adjust the seasoning.
• 26 divide the turkey among 4 plates, placing them in the center.
• 27 spoon a little mustard cranberry sauce on each side of the turkey.
• 28 mound the arugula salad on top.
• 29 with a vegetable peeler, shave a little parmesan on top of the salad.
• 30 put a lemon quarter on each plate and serve immediately.
• 31 prepare mustard cranberry sauce:.
• 32 in a large saute pan combine the sugar and water and boil to form a syrup.
• 33 add the vanilla beans and orange zest and simmer briefly.
• 34 add the orange juice, cranberries and season with salt and pepper.
• 35 simmer until the cranberries start to pop, about 3 to 5 minutes.
• 36 remove from heat and add mustard.
• 37 assembly:.
• 38 divide the turkey among 4 plates, placing them in the center.
• 39 spoon a little mustard cranberry sauce on each side of the turkey.
• 40 mound the arugula salad on top.
• 41 with a vegetable peeler, shave a little parmesan on top of the salad.
• 42 put a lemon quarter on each plate and serve immediately.
• 43 serve immediately with roast potatoes and green beans with almonds.