Wash and pat dry the turkey escalopes. They should be very thinly sliced (approximately 1/2-inch thick).
In a large bowl combine the breadcrumbs, parmesan, cashew nuts, and parsley. Spread out on a baking tray or dinner plate.
Dust each escalope in the flour and then drench in the beaten eggs. Coat in the breadcrumbs and set aside.
Once all escalopes are breaded, heat two tablespoons of butter and two tablespoons of oil together in a large frying pan set over medium-high heat. When the butter has melted and is starting to foam, fry the breaded escalopes. You will need to do this in batches. Fry for approximately 5 minutes on each side, ensuring the breading turns a nice golden color. If you find the breading colors too quickly, turn down the heat. Transfer to a baking tray once cooked. I like to keep the escalopes in the oven set at a low temperature (about 200˚F) until all escalopes are cooked. You will need to add the remaining two tablespoons of butter and oil as you fry the next batch of escalopes.
To serve, simply top each turkey breast with some of the greens and cherry tomatoes. Add another drizzle of olive and a twist of salt and pepper if desired. Enjoy while warm.