Turkey Cutlets With Walnuts & Sage

As everyone probably already knows, I love poultry, and although chicken is my first choice, turkey comes a close second. Turkey cutlets are now readily available in most grocery stores, are relatively inexpensive, and are healthy for you too! I stumbled across this easy recipe from Food & Wine magazine I adapted and thought the walnut sage sauce would compliment turkey cutlets very well. The walnuts and sage are used both in the breading as well as in the sauce used on top of the cooked turkey in my version, and I reduced the amount of oil used in the sauce and replaced it with a little chicken broth. I baked my cutlets instead of pan frying them, and simply spooned the sauce on the cutlets while still in the oven just before they were perfectly cooked.

Buon Appetito!
Deborah Mele 2011

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Turkey Cutlets With Walnuts & Sage

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 20 mins

Crispy brown cutlets are topped with a creamy walnut sage sauce.


8 (1/4 Inch Thick) Turkey Cutlets
1 1/2 Cups Walnuts
3/4 Cup Panko Breadcrumbs (Or Homemade Breadcrumbs)
3/4 Cup Grated Parmesan Cheese
8 Medium Fresh Sage Leaves
Salt & Pepper
1 Large Garlic Clove
1 Tablespoon Butter
1/4 Cup Extra Virgin Olive Oil Plus 6 Tablespoons For baking
1/4 Cup Chicken Broth
2 Large Eggs


Preheat oven to 375 degrees F. and spread the 6 tablespoons of oil across a foil lined baking sheet.
In a food processor, place half the walnuts, two of the sage leaves, the grated cheese, and breadcrumbs and process until the walnuts are finely ground.
Place the walnut crumb mixture in a shallow bowl, and season with salt and pepper.
Clean out the food processor, and then add the remaining walnuts, sage, and garlic and pulse until coarsely ground.
Add the butter, 1/4 cup olive oil, and chicken broth and pulse until mixed.
Season with salt and pepper and set aside.
Beat the two eggs in another shallow bowl, and then dip each cutlet first into the eggs, then into the walnut crumb mixture.
Place the prepared cutlets on the prepared baking sheet and bake 10 minutes.
Turn the cutlet over and bake another 8 minutes.
Spoon the sauce over the cutlets and cook another 2 to 3 minutes.
Arrange the cutlets on a platter and serve immediately.

Adapted from Food & Wine


4 Responses to “Mocha Snowball Cookies”

  1. 1
    Marilyn Brown — December 20, 2011 @ 10:04 am

    Mmmmmm. These look so good. I was about to start on some Chocolate Chip Cookies to go with the 3 other types already baked, and I guess I’ll have to do these ones also. Mocha Snowball cookies and they don’t look complicated at all. I am going to have to try each and every recipe on this site. They all look so good.


  2. 2
    Camille — December 20, 2011 @ 6:37 pm

    These sound really delicious – coffee and chocolate also one of my favorite combinations. I DO have instant espresso, so wonder how much of that I would want to use instead of the regular instant coffee. Can’t wait to try these. Loved the cranberry walnut squares, as did my friends!


    Deborah Reply:

    You use 2 teaspoons of instant espresso or instant coffee.


  3. 3
    Lynn — December 25, 2011 @ 1:01 pm

    My mom made a similar cookie each Christmas growing up- she added a splash of brandy and the end result melted in your mouth. I remember helping her in the kitchen, my favorite part was rolling each cookie in powdered sugar then licking my fingers. This was followed by a minor scolding each time she’d see me do it. Thanks for sharing!


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