A crispy cutlet with a sweet, crowd-pleasing sauce. If you've got greenbriar for a little salad, even better.

I let my daughter celebrate her first turkey with any preparation she wanted, and with her predilection towards Japanese food, she chose katsu, or a breaded cutlet.

Usually accompanied by a sweet and savory sauce known as “Bulldog Sauce”, here we are making a simple and fresh version using honey, soy, ketchup, Worcestershire and aromatic garlic and ginger.

Some greenbriar presented itself on the hike back to the truck with our birds, so it was a perfect stand-in for seaweed as a bright and crisp side salad, with more honey and soy.

Serves 4

20 ounces wild turkey breast (top or bottom lobe, or tenderloin, cleaned of sinew), cut into ½” thick slices, pounded to ¼” thick cutlets and breaded (see The Turkey Book, page 100)

Salt and pepper

1 cup all-purpose flour

2 eggs, well beaten

1 ½ cups Panko breadcrumbs

Fat or oil for frying

Sauce

¼ cup ketchup

¼ cup Worcestershire sauce

¼ cup honey

4 tsp dark soy sauce

2 garlic cloves, finely grated

1” piece of ginger, peeled and finely grated

Pinch ground cloves

Greenbriar Salad

2 tbsp honey

2 tbsp dark soy sauce

1” piece of fresh ginger, peeled and grated

1 tbsp rice wine vinegar

2 cups fresh greenbriar tips

1 medium cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks

1 tbsp sesame seeds

Prepare the breast cutlets by pounding out and breading (The Turkey Book, page 100).

Pan- or deep-fry (375°F) the cutlets in fat or oil until golden, about 4 minutes.

For the sauce, combine all of the ingredients in a small bowl. Let stand for 20 minutes before serving.

To prepare the salad, combine the honey, soy sauce, ginger and vinegar in a medium bowl and stir to combine. Right before serving, add the greenbriar, cucumber and carrot and toss well, then sprinkle with the sesame seeds. Serve cold.