Turkey with Walnut Parmesan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey. Ingredients:
1/3 cup walnuts |
2 tablespoons butter |
1/2 cup chopped onion |
2 cloves garlic, chopped |
pinch ground cloves |
pinch ground cinnamon |
pinch cayenne |
1/2 teaspoon salt |
1 1/2 teaspoons flour |
3/4 cup canned low-sodium chicken broth or homemade stock |
1/2 teaspoon lemon juice |
1 1/2 tablespoons grated parmesan cheese |
2 tablespoons chopped fresh parsley |
1 tablespoon cooking oil |
4 turkey cutlets (about 1 1/4 pounds in all) |
1/4 teaspoon fresh-ground black pepper |
Directions:
1. Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan, melt the butter over moderately low heat. Add the onion; cook until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the cloves, cinnamon, cayenne, and 1/4 teaspoon of the salt. Add the flour and stir to combine. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice, Parmesan, and parsley.
2. In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling the additional nuts over the top.
3. Menu Suggestions: Roasted asparagus and sautéed peppers are vegetables that taste particularly good with both walnuts and Parmesan cheese.
4. Wine Recommendation: The walnuts will stand up to a bold red wine. Try one from the Northern Rhône in France or a California cabernet sauvignon.
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