- Prep Time
- 4 turkey breast cutlets (1 1/2 to 2 pounds), pounded 1/4 inch thick
- Salt and pepper
- 2 tablespoons flour, plus more for coating
- 1 large egg
- 1 teaspoon whole milk or half-and-half
- 3/4 cup breadcrumbs
- 1/4 cup cornmeal
- 1 tablespoon poultry seasoning
- 1/2 cup extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1/4 cup dry white wine (eyeball it)
- 1 cup chicken broth
- 1/2 cup fresh, loosely packed herb leaves (such as tarragon, parsley, thyme, sage, rosemary), finely chopped
- Juice of 1 lemon plus 2 teaspoons grated peel
- 1 tablespoon Dijon mustard
- 1 golden delicious or gala applecored, quartered and sliced
- 2 ribs celery from the heart, thinly sliced on an angle
- 4 cups arugula or baby spinach
Season the turkey cutlets with salt and pepper. Place some flour on a plate. In a shallow bowl, beat the egg with the milk. On a sheet of wax paper, combine the breadcrumbs, cornmeal and poultry seasoning. Working with 1 cutlet at a time, coat the turkey with the flour, then with the egg, then with the seasoned breadcrumbs.
In a large, heavy skillet, heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the turkey, in 2 batches if necessary, and cook, turning once, until deeply golden, 3 to 4 minutes on each side. Transfer to a platter.
In a small skillet, melt the butter over medium heat. Add the shallot; cook until softened, about 2 minutes. Sprinkle the 2 tablespoons flour on top and cook for 1 minute. Whisk in the wine and cook until slightly reduced, 30 seconds. Whisk in the chicken broth and bring to a simmer; season with salt and pepper. Cook until slightly thickened, 2 to 3 minutes. Stir in the herbs and lower the heat to keep warm.
In a salad bowl, combine the lemon juice, lemon peel and mustard. Whisk in the remaining 1/4 cup EVOO; season with salt and pepper. Add the apple, celery and arugula; toss to coat.
To serve, ladle the gravy onto 4 dinner plates; top each with a turkey cutlet and some salad.