Black Walnut-Crusted Turkey
Serve with mashed potatoes and mixed steam vegetables for a healthy summer meal that is sure to please.
- 1 pound wild turkey breast cutlets
- 1/2 cup oil and vinegar salad dressing
- 1/3 cup finely chopped black walnuts
- 1/2 cup fresh bread crumbs
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon margarine
- 2 tablespoons olive oil
Pound the cutlets with a meat mallet to a uniform thickness. Combine with the salad dressing in a plastic zip-top bag. Refrigerate for six to eight hours.
Process the walnuts and bread crumbs in a food processor until finely chopped. Add chives and pulse to blend.
Heat margarine and olive oil in a large skillet over medium-high heat. Drain cutlets and coat with the walnut mixture, pressing the mixture into the cutlets so it will adhere. Place the turkey in the skillet and lower the heat to medium. Cook until golden brown outside and no longer pink inside, about four to six minutes per side. Serve immediately.
Yield: Four servings