Turkey Cutlets with Gravy and Raw Stuffing Salad

Ingredients

• 4 turkey breast cutlets, pounded to a thickness of 1/4 inch
• Salt
• freshly ground black pepper
• 2 teaspoons poultry seasoning
• Flour (for dredging)
• 2 beaten eggs
• 1 1/2 cups bread crumbs
• A few handfuls of fresh parsley leaves, chopped
• 3 to 4 ribs of celery (from the heart) with leafy tops, finely chopped
• 4 scallions (white and green parts), chopped
• 1 Gala or Golden Delicious apple, chopped
• 1/4 pound small button mushrooms, thinly sliced and wiped clean
• 2 lemons
• 5 to 6 tablespoons extra-virgin olive oil (adjust as needed)
• 4 thin slices of toasted brioche or challah
• Softened butter (for toast), plus 3 tablespoons for gravy
• 3 to 4 sprigs of fresh thyme, finely chopped
• 1 1/2 cups cloudy apple cider
• 3 tablespoons all-purpose flour
• 2 cups turkey stock or chicken stock
• 1 teaspoon Worcestershire sauce