1/2 cup Parmesan cheese, freshly grated
1/2 cup All-purpose flour
1/3 cup Walnuts, in pieces
1/2 cup Milk
1 1/4 lb Turkey tenderloin OR
2 Skinless boneless chicken breast, * see note
3 tbsp Olive oil
1/4 cup Parsley, finely chopped
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* 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@polaris.net> on Oct 21, 1997
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