2) Combine the breadcrumbs, Parmesan cheese, parsley, salt and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
3) Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
4) Heat a large skillet over a high heat until very hot. Add the olive oil to a depth of 0.5cm. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of kitchen roll. Repeat with the remaining turkey scallopine.
5) Place the rocket in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
6) Divide the turkey among 4 plates, placing them in the centre. Spoon a little mustard cranberry sauce on each side of the turkey. Mound the rocket salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.
For the mustard cranberry sauce:
1) In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla pods and orange zest and simmer briefly.
2) Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from the heat and add the mustard. Cool to room temperature and spoon into jars.