Typically, vinaigrette ratios are higher on the oil side, but this salad requires an almost equal part of oil and acid (vinegar and lemon juice in this case). Dress the salad quickly when the cutlets are done frying, then heap it on top. The clock will be ticking on the crispiness of the cutlets, but this is also part of its charm, as the textural, sharp greens serve as the perfect foil for the rich and crunchy fried turkey breast. While many cutlet recipes are somewhat interchangeable as far as proteins—maybe venison or feral hog would work, too—this one really shines with wild turkey. Use whatever’s in season for the salad, starting with arugula and onion only, then add sweet peppers, tomatoes and celery, if you’ve got it.
Serves 4
Salad
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