I'm always tempted by turkey cutlets at the grocery store; from an aesthetic perspective, their uniformity in size prompts me to plan a dinner party just because I think they would look nice arranged on plates at several place settings. From a health perspective, one four-ounce serving is roughly equal to skinless chicken breasts when comparing calories, protein and fat, yet cutlets generally cost less than chicken breasts. The only drawback with turkey cutlets is that it can be tricky to prepare them without the end result being as boring and tough as a cardboard place card.
In this low-glycemic recipe, the fromage is shredded Parmesan, and the noix are raw, organic walnuts, a particularly lovely combination of two earthy flavors, warmed by cinnamon, cloves and cayenne. To keep the dish from becoming too heavy, I've paired mine with a duo of squashes roasted with onion, balsamic vinegar, coarse sea salt and fresh ground pepper.
4 turkey cutlets (about 1 1/4 pounds)
1/3 cup raw, organic walnuts
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 teaspoon salt
1 1/2 teaspoons flour
2/3 cup low-sodium chicken broth
1/2 teaspoon lemon juice
1/3 cup grated Parmesan cheese
1 tablespoon walnut oil
1/4 teaspoon fresh-ground black pepper
www.unassumingfoodie.blogspot.com
In this low-glycemic recipe, the fromage is shredded Parmesan, and the noix are raw, organic walnuts, a particularly lovely combination of two earthy flavors, warmed by cinnamon, cloves and cayenne. To keep the dish from becoming too heavy, I've paired mine with a duo of squashes roasted with onion, balsamic vinegar, coarse sea salt and fresh ground pepper.
4 turkey cutlets (about 1 1/4 pounds)
1/3 cup raw, organic walnuts
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 teaspoon salt
1 1/2 teaspoons flour
2/3 cup low-sodium chicken broth
1/2 teaspoon lemon juice
1/3 cup grated Parmesan cheese
1 tablespoon walnut oil
1/4 teaspoon fresh-ground black pepper
www.unassumingfoodie.blogspot.com