Crispy Turkey Cutlets with Walnut-Sage Sauce


  • clove(s) 1 garlic 1 tablespoon unsalted butter
  • 1.25 cup(s) walnuts
  • 8 1/4-inch-thick turkey cutlets
  • 0.75 cup(s) dry bread crumbs
  • 0.5 cup(s) all-purpose flour
  • 8 medium sage leaves
  • Kosher salt and freshly ground pepper
  • + 3 more ingredients
    • 2 large eggs
    • 0.75 cup(s) freshly grated Parmigiano-Reggiano cheese
    • 1/3 cup extra-virgin olive oil

In a food processor, pulse 3/4 cup of the walnuts with the bread crumbs and cheese until the walnuts are finely ground. Transfer to a shallow bowl and season with salt and pepper. Wipe out the bowl of the food processor. Add the remaining 1/2 cup of walnuts along with the sage and garlic and puls...

View full recipe at Food & Wine


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