Instructions: Fill sink with cold water while you cut arugula crosswise into 1/2 inch wide strips, discarding bottom 1 inch. Wash arugula briefly but vigorously in sink to remove grit. Then spin dry in salad spinner. Remove excess moisture with paper towels.

Meanwhile, put 1 tablespoon olive oil and the butter in 12 inch skillet over medium heat. Season cutlets with salt and pepper. Put flour in a pie plate and dredge cutlets in flour. Shake off any excess flour. Increase heat to high and add cutlets. Cook for about 4 minutes on each side or until no pink remains in center. (Cut into one cutlet with the tip of paring knife if necessary to check.)

While turkey cooks and arugula dries, slice button mushrooms as thinly as possible. Put them in a large salad bowl. Halve pear lengthwise and core, but dont peel. Cut both halves crosswise into thin half-moons. Add pear and arugula to mushrooms. Shave Parmesan with vegetable peeler or grater using large holes on a 4-sided grater. You should have about 3/4 cup. Add to salad.

Remove stems from shiitake mushrooms and thinly slice caps. Juice lemon half.

When cutlets are cooked through, remove them to a platter and cover to keep warm. Add shiitake mushrooms to skillet and season with thyme and salt and pepper to taste. Stir and cook for 1 minute. Add wine and scrape bottom of skillet with wooden spoon to loosen any particles.

Allow wine to reduce in volume by half while you mix lemon juice with remaining 2 tablespoons olive oil, and salt and pepper to taste. Add to salad and toss well. Pour liquid and mushrooms from skillet over cutlets and serve with the salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.