Nutty Turkey Slices Recipe

4.5 2 3
Nutty Turkey Slices Recipe
Nutty Turkey Slices Recipe photo by Taste of Home
Publisher Photo

Nutty Turkey Slices Recipe

Read Reviews
4.5 2 3
Publisher Photo
From Center, Colorado, Nancy Schmidt shares a flavorful way to dress up quick-cooking turkey breast slices. "You can really taste the walnuts in the crunchy golden coating," she assures.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup ground walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 package (17.6 ounces) turkey breast cutlets
  • 3 tablespoons butter
  • 1 teaspoon cornstarch
  • 1/2 cup chicken broth
  • 2 teaspoons lemon juice

Directions

In a large resealable plastic bag, combine the walnuts, cheese, Italian seasoning and paprika. Add turkey, a few pieces at a time, and shake to coat.
In a large skillet over medium heat, brown turkey in batches in butter for 3-4 minutes on each side or until no longer pink; remove and keep warm.
Combine the cornstarch, broth and lemon juice until smooth; gradually add to the skillet. Stir to loosen browned bits and bring to a boil; cook and stir for 1 minute or until thickened. Serve with turkey. Yield: 3-6 servings.
Originally published as Nutty Turkey Slices in Taste of Home October/November 2000, p18

Nutritional Facts

2 each: 232 calories, 14g fat (5g saturated fat), 72mg cholesterol, 241mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 25g protein.

  • 3/4 cup ground walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 package (17.6 ounces) turkey breast cutlets
  • 3 tablespoons butter
  • 1 teaspoon cornstarch
  • 1/2 cup chicken broth
  • 2 teaspoons lemon juice
  1. In a large resealable plastic bag, combine the walnuts, cheese, Italian seasoning and paprika. Add turkey, a few pieces at a time, and shake to coat.
  2. In a large skillet over medium heat, brown turkey in batches in butter for 3-4 minutes on each side or until no longer pink; remove and keep warm.
  3. Combine the cornstarch, broth and lemon juice until smooth; gradually add to the skillet. Stir to loosen browned bits and bring to a boil; cook and stir for 1 minute or until thickened. Serve with turkey. Yield: 3-6 servings.
Originally published as Nutty Turkey Slices in Taste of Home October/November 2000, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNutty Turkey Slices

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
deannasnz User ID: 6542477 45165
Reviewed May. 3, 2012

"Okay, I didn't have ground walnuts so I used finely chopped walnuts, adding them to the sauce, plus I forgot to add the parmesan until the end. This may have rated a 4 if I'd done it properly. Not a bad recipe at all."

MY REVIEW
daisey5 User ID: 146806 80520
Reviewed Jan. 30, 2010

"I used pecans instead of the walnuts. It was very good."

Loading Image