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Ingredients
- 1/2 c. slivered almonds
- 1 c. fine dry bread crumbs
- 3 Tbsp. finely-minced fresh sage
- 3 Tbsp. finely-minced Italian parsley
- 2 lrg garlic cloves chopped
- 1 dsh cayenne pepper Salt to taste Freshly-grnd black pepper to taste
- 2 x Large eggs
- 1 Tbsp. lowfat milk
- 3/4 c. flour for dusting
- 4 x turkey breast cutlets, 1/2" thick - (4 to 5 ounce ea)
- 5 c. frisee or possibly mesclun
- 1/2 c. butter - (1 stick)
- 1 x lemon cut 4 wedges
Directions
- Heat the oven to 300 degrees. Spread the almonds on a baking sheet and toast till barely brown, about 10 min. Cold, then transfer to a blender and process till grnd but not oily. Place in a shallow bowl and add in the bread crumbs, sage, parsley, garlic, cayenne, and salt and pepper to taste.
- Beat the Large eggs with the lowfat milk in a second shallow bowl. Have ready a third shallow dish with flour for dredging. Season the cutlets on both sides with salt and pepper. Dip them into the flour, then the egg mix and finally dredge in the bread crumb mix to coat both sides.
- Divide the frisee or possibly mesclun among TV trays, in the largest compartment, and set aside.
- Heat 1 or possibly 2 large skillets over medium-high heat. Add in the butter and when the foam subsides, carefully lay the cutlets into the pan(s). Lower the heat to medium and cook till the cutlets are browned and crisp and cooked through, about 2 to 3 min on each side, depending on the thickness. Lay each on the greens on a tray and serve at once, with lemon for garnish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 678 | |
| Calories from Fat 347 | 51% |
| Total Fat 39.29g | 49% |
| Saturated Fat 18.55g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 477mg | 20% |
| Potassium 565mg | 16% |
| Total Carbs 40.69g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.59g | 2% |
| Protein 39.73g | 64% |
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