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Turkey Medallions with Tomato Salad

This is a quick-to-cook meal using turkey medallions with a crisp coating. The turkey is enhanced by the bright flavor of a simple tomato salad. —Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    6 servings


  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 medium green pepper, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1/4 cup chopped red onion
  • 1 tablespoon thinly sliced fresh basil
  • 3 medium tomatoes
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped walnuts
  • 1 teaspoon lemon-pepper seasoning
  • 1 package (20 ounces) turkey breast tenderloins
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • Additional fresh basil


  • Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture.
  • In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper.
  • Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.
Health Tip: At just 13 grams carbohydrates per serving, this is a hearty option for anyone looking to cut carbs.
Nutrition Facts
1 serving: 351 calories, 21g fat (3g saturated fat), 68mg cholesterol, 458mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 29g protein.

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