Parmesan-walnut turkey tenderloins or chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Parmesan cheese; freshly grated |
| ½ | cup | All-purpose flour |
| ⅓ | cup | Walnuts; in pieces |
| ½ | cup | Milk |
| 1¼ | pounds | Turkey tenderloin OR |
| 2 | Skinless boneless chicken breast, * see note | |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Parsley; finely chopped |
Directions
* If using chicken breasts, split and flatten them slightly.
Process Parmesan, flour, and walnuts in food processor until nuts are finely chopped. Transfer to a sheet of waxed paper. Pour the milk into a shallow bowl.
Pat the tenderloins or chicken dry with a paper towel. Sprinkle both side lightly with salt and pepper. Coat one tenderloin at a time with the parmesan mixture, dip it in milk, and coat it again with the Parmesan mixture.
Heat the oil in a large skillet over medium heat. Add the tenderloins and sautee, turning once, until lightly browned, about 5 minutes. Sprinkle with parsley and serve hot.
Per serving: 331 Calories; 17g Fat (47% calories from fat); 27g Protein; 16g Carbohydrate; 60mg Cholesterol; 275mg Sodium NOTES : My experience is that chicken breasts need to be sauteed a minimum of 5 minutes per side, unless they have been pounded fairly thin.
Recipe by: Good Food, July 1988 Posted to MC-Recipe Digest V1 #856 by shade <liveoak@...> on Oct 21, 1997