2 qt cold water
1/2 c salt
1/4 c sugar
1/4 tsp caraway seeds
2 Cloves garlic, crushed
2 Sprigs fresh tarragon
1 Medium bay leaf
1 tsp black peppercorns
6 (4 to 5 oz) TURKEY CUTLETS
1/4 c cider vinegar
1/2 tsp Dijon mustard
2 tbsp finely chopped fresh chives
1/4 c chopped fresh dill
1 tsp lemon zest
1 tbsp capers
1 tsp minced shallots
1/2 c light olive oil
To taste salt and freshly ground black pepper
2 tsp extra virgin olive oil
2 c frozen super sweet corn, thawed
2 Medium red ripe tomatoes, cut in thin wedges
1 c flour
2 tbsp finely chopped fresh thyme
Dash salt and freshly ground black pepper
2 tbsp olive oil
1/2 c sherry vinegar
1/4 c cold water
Bring cold water, salt, sugar, caraway seeds, garlic, tarragon, bay leaf and peppercorns to a boil. Immediately remove from heat and cool overnight in the refrigerator.
Immerse the turkey cutlets in the brine for 2 hours in a covered container in the refrigerator. Remove cutlets from brine and pat dry. Discard brine.
Whisk together the cider vinegar, Dijon mustard, fresh herbs, lemon zest, capers and shallots.
Slowly add 1/2 cup light olive oil while whisking until it is completely incorporated. Adjust seasoning to taste and set aside.
SUMMER HARVEST SALAD
Heat 2 teaspoons olive oil in a heavy skillet. Sauté corn and tomatoes in oil just until warm. Season to taste with salt and pepper. Reserve.
Mix the flour, thyme, salt and pepper in a mixing bowl.
Heat a sauté pan with 2 tablespoons olive oil on medium heat. Dredge the cutlets in the flour mixture, making sure to liberally coat all sides.
Sauté until golden brown on both sides, about 3+ minutes per side. Transfer the cutlets to a baking sheet.
Repeat until all of the turkey is golden brown. Deglaze the pan with sherry vinegar and water. Strain through a fine strainer and discard the solids, reserving pan juices for the vinaigrette.
When juices have cooled to room temperature (about 10 minutes), whisk into the vinaigrette.
Put the cutlets into a preheated 325 degree F oven for about 6 to 8 minutes. Cook until the internal temperature registers 165 degrees F.
Arrange the warm corn and tomato salad on 6 serving plates.
Place cutlets atop each salad and drizzle with vinaigrette.