Michael Chiarello’s crunchy turkey scaloppine

Cut turkey breast diagonally into 1/2-inch-thick slices. Between sheets of plastic wrap, pound turkey to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers.

In a small bowl, mix bread crumbs, Parmesan cheese, parsley, 1 teaspoon salt and dash pepper. Add 1 tablespoon olive oil; work with fingers to moisten the crumbs lightly. Spread mixture on a dinner plate. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs lightly with fork.

Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry.

Heat a 12-inch skillet over high heat. Add 1/4 inch of olive oil for frying; heat to almost smoking. Add as many turkey slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Turn slices; cook about 30 seconds longer. With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with the remaining turkey slices.

In 3-quart nonreactive saucepan, heat 2 tablespoons oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent. Stir in parsley and garlic; cook about 30 seconds or until fragrant. Stir in tomatoes, basil stem and salt. Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened. (If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer.) Remove basil stem before serving.

Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust the seasoning.