Turkey Dijon with Garden Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds turkey tenderloins |
1 large red bell pepper |
6 green onions |
4 garlic cloves |
3 medium-size yellow squash |
3 medium zucchini |
4 ears corn |
1 1/4 cups italian-seasoned breadcrumbs |
1/2 cup minced walnuts |
2 large eggs |
2 tablespoons dijon mustard |
1/2 cup walnut oil, divided |
3/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup chopped fresh chives |
Directions:
1. Cut turkey into 1/2-inch-thick slices. Cut bell pepper into 1/4-inch strips; slice green onions, and mince garlic. Coarsely chop squash and zucchini; cut corn from cob.
2. Combine breadcrumbs and walnuts in a shallow dish.
3. Whisk together eggs and mustard. Dip turkey into egg mixture, and dredge in breadcrumb mixture; set aside.
4. Saute bell pepper, green onions, and garlic in 2 tablespoons oil in a large skillet over medium-high heat 2 minutes. Add squash, zucchini, and corn; saute 5 minutes. Stir in salt, pepper, and chives; transfer to a serving dish, and keep warm.
5. Wipe skillet clean with a paper towel. Heat 2 tablespoons oil in skillet over medium-high heat; add one-third of turkey, and cook 3 minutes on each side or until golden. Drain. Repeat procedure twice with remaining turkey and oil. Serve over vegetables.
6. * See From Our Kitchen on page 158 for the recipe.
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