Walnut-Pesto-Crusted Turkey (Rachel Ray)

I make a lot of chicken because it's healthy and the kids like it. Last week, I was reading Rachel Ray Everyday and saw this recipe made with turkey cutlets. It was a nice change and I found the turkey already sliced into cutlets at Trader Joe's. I served the turkey with a mixed green salad and some Trader Joe's Lemon Papardelle with butter, salt and lemon juice. The meal was impressive enough for company and the kids loved it too.

Walnut-Pesto-Crusted Turkey (Rachel Ray)

Timing - 20 minutes

Ingredients
2 large eggs
1/2 cup store bought pesto
1 cup walnuts, finely ground
3/4 cup bread crumbs
4 turkey breast cutlets
3 T extra virgin olive oil
Lemon wedges, for serving

How to Make
In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.

In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5-6 minutes on each side; serve with the lemon wedges.


Serves 4