• Course: Main Course

Ingredients:

• 1/3 cup walnut pieces
• 2 tablespoons unsalted butter
• 1/2 small or medium onion, finely chopped (about 1/2 cup)
• 2 medium cloves garlic, minced
• Pinch ground cloves
• Pinch ground cinnamon
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 teaspoons flour
• 3/4 cup canned or homemade low-sodium chicken broth
• 1/2 teaspoon freshly squeezed lemon juice
• 1 1/2 tablespoons freshly grated Parmesan cheese
• Leaves from 2 to 3 sprigs flat-leaf parsley, chopped (2 tablespoons)
• 1 tablespoon vegetable oil
• 4 turkey cutlets (1 1/2 pounds total)
• 1/4 teaspoon freshly ground black pepper

Directions:

Grind 1/4 cup of the walnuts to a powder in the food processor.

Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, until translucent. Add the garlic and cook, stirring, for 30 seconds, then add the cloves, cinnamon, cayenne pepper and 1/4 teaspoon of the salt.

Add the flour and stir to incorporate. Add the broth and whisk to combine for 3 minutes, at which point the mixture should start to thicken. Add the ground walnuts and mix well, cook for 1 minute, then remove from the heat.

Add the lemon juice, Parmesan and parsley, and stir just to combine.

Heat the oil in a large skillet over medium-high heat until the oil shimmers.

Season the turkey cutlets on both sides with the remaining 1/4 teaspoon of salt and the pepper. Cook for 2 to 3 minutes, until golden brown on the bottom, then turn them over and cook for 2 to 3 minutes, until cooked through.

Divide the cutlets among individual plates; top with the walnut-Parmesan sauce. Sprinkle the remaining walnut pieces on top of each portion.

Recipe Source:

Adapted from the "Quick From Scratch Chicken Cookbook" (American Express Publishing, 2009).

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