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.
Deborah Mele 2011
Turkey Cutlets With Walnuts & Sage
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