4 turkey breast cutlets,
Salt and pepper
1 cup flour
1 ½ cups breadcrumbs,
1 tsp. poultry seasoning or
Safflower or canola oil, for shallow-frying
Lemon wedges, for serving
Apples and Pears
1 pear—quartered, cored, and thinly sliced
2 tbsp. butter
1 apple (such as
A few grates of fresh nutmeg
1 tbsp. pourable light brown
Juice of 1/2 lemon (about 2 tbsp.)
3 tbsp. apple brandy
3 tbsp. butter
12 sage leaves
About 4 cups very thinly shredded savoy cabbage
Salt and pepper
Preheat the oven to 200°. Season the turkey with salt and pepper. In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, stir the breadcrumbs and poultry seasoning; season. Coat the turkey in the flour, then the eggs, and then the breadcrumbs, pressing to adhere. In a large skillet, heat about 1/8 inch of oil over medium to medium-high. Working in 2 batches, cook the cutlets until deep golden and cooked through, about 3 minutes per side. Place on a wire rack set in a baking sheet. Place in the oven to keep warm.
For the apples and pears, in a large skillet, heat the butter over medium to medium-high. Add the apple and pear; cook, stirring often, until crisp-tender, about 5 minutes. Season with a pinch of salt, the nutmeg, and sugar; add the lemon juice and toss to coat. Remove from heat; add the brandy. Return to heat, stir for a minute to cook the brandy, and remove from heat.
For the cabbage, in a large skillet, melt the butter over medium heat. Add the sage and cook until the leaves are crispy and the butter browns; transfer the sage to a paper towel. Add the cabbage to the skillet and cook, tossing often, until crisp-tender, 3 to 4 minutes; season. Crumble the sage and add to the cabbage.
Divide the cutlets between plates; top with the fruit and serve with the lemon wedges. Serve the cabbage alongside the cutlets.