Turkey Tenderloin over Herb Salad with Crispy Sage
1 pound turkey breast cutlets (see directions for more information)
Zest and juice of 2 lemons
3 cloves garlic, mashed in a garlic press
1 tablespoon chopped rosemary
Extra-virgin olive oil
Salt and freshly-ground black pepper
1 cup all-purpose flour
About 10 ounces salad greens, definitely containing arugula but also radicchio and other herbal salad greens
2 handfuls of fresh basil leaves
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1/3 cup grated Parmesan cheese, grated using a large-hole grater, or make strips with a vegetable peeler
1 bunch of fresh sage
3 ears of fresh corn, kernels cut off the cob
You’ll want a pound of turkey breast cutlets. If they’re already pounded thin, ¼-inch or less, then eight pieces should be about a pound. If they’re thicker, you may get four pieces. Cut each one in half and pound them one at a time until they’ve thinned out. I put each piece inside a gallon-sized freezer bag and pound it using a heavy frying pan.
Mix the lemon zest and juice, garlic, and rosemary in a small bowl with two tablespoons of the olive oil and a half-teaspoon each of salt and pepper. Using your fingers, rub both sides of each piece of pounded cutlet with the mixture. Set the cutlets on a plate, cover with plastic, and refrigerate for half an hour.
In the meantime, preheat the oven to 200 degrees F. Lightly spray a large baking sheet with cooking spray and set it aside. Mix the flour with a teaspoon each of salt and pepper, then spread the mixture on a plate. Pick the sage leaves from the bunch, make sure they’re nice and dry, then heat 3 tablespoons of oil in a large non-stick skillet over medium heat. Fry the sage leaves for about 30 to 45 seconds. They won’t brown, and they won’t necessarily look crisp, but take them out with a slotted spoon and let them drain on paper towels. They’ll crisp up as they cool.
Using paper towels, wipe the garlic and herb mixture off the cutlets. Then heat a little more oil in the skillet if you need it. Dredge each cutlet in the flour mixture and shake off the excess. Saute in the oil for about two minutes on each side. They will be very lightly colored. Cut one open to see that they’re cooked through. Put the cooked cutlets on the prepared baking sheet and keep them warm in the oven.
Add the corn kernels to the skillet and cook for about 30 seconds. Turn off the heat and let them sit until you’re ready to serve.
Mix the salad greens and basil leaves in a large bowl. In a separate small bowl or in a glass jar, mix the mustard, vinegar, and 1/3 cup olive oil with a little salt and pepper. Dress the salad.
Divide the salad among four plates. Sprinkle the cooked corn kernels on top, then put two pieces of tenderloin on top of the salad and corn. Sprinkle with Parmesan cheese and the crispy sage leaves.