Preparation

• Combine the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. In another shallow bowl, whisk 2 Tbs. of the olive oil, the mustard, honey, 2 Tbs. of the lemon juice, and 2 tsp. of the tarragon.
• Dredge each turkey cutlet in the flour mixture and then the mustard mixture. Transfer to a wax-paper- or parchment-lined baking sheet or tray.
• Heat 1 Tbs. of the canola oil in a 12-inch nonstick skillet over medium heat until shimmering hot. Add two cutlets and cook, flipping once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer to a clean plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 Tbs. canola oil and the remaining cutlets.
• Whisk the remaining 2 Tbs. olive oil, 1 Tbs. lemon juice, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. In a large bowl, combine the arugula, celery, and carrots; toss with enough of the dressing to lightly coat. Serve the cutlets topped with the salad, sprinkled with the remaining tarragon, and drizzled with any remaining dressing.