1. Whisk vinegar, 1 teaspoon mustard, salt, pepper and oil in large bowl. Add arugula, radicchio and endive.
2. Heat broiler. Coat broiler rack with cooking spray. Place bread crumbs on waxed paper. Brush cutlets with mustard. Dip in crumbs, pressing to stick. Place on broiler rack. Lightly coat cutlets with cooking spray.
3. Broil 4 inches from heat 4 minutes or until golden, turning once.
4. Divide greens evenly among 4 dinner plates. Arrange turkey on greens. Serve immediately.