4 turkey breast halves
Sea salt, preferably gray salt
Freshly ground black pepper
2 cups Mustard Cranberry Sauce, recipe follows
1 1/2 cups fine dried bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf Italian parsley
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
Olive oil, for frying
1/4 pound arugula (about 8 cups)
Extra-virgin olive oil
Fresh lemon juice
Wedge Parmesan
1 lemon, quartered
3 cups sugar
1 1/2 cups water
2 vanilla beans
1 orange, zested and juiced
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Gray salt
Freshly ground black pepper
3 tablespoons Dijon Mustard
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