| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Chicken, Turkey | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Parmesan cheese; freshly grated |
| 1/2 | c | All-purpose flour |
| 1/3 | c | Walnuts; in pieces |
| 1/2 | c | Milk |
| 1 1/4 | lb | Turkey tenderloin OR |
| 2 | Skinless boneless chicken breast, * see note | |
| 3 | tb | Olive oil |
| 1/4 | c | Parsley; finely chopped |
INSTRUCTIONS
* If using chicken breasts, split and flatten them slightly. Process Parmesan, flour, and walnuts in food processor until nuts are finely chopped. Transfer to a sheet of waxed paper. Pour the milk into a shallow bowl. Pat the tenderloins or chicken dry with a paper towel. Sprinkle both side lightly with salt and pepper. Coat one tenderloin at a time with the parmesan mixture, dip it in milk, and coat it again with the Parmesan mixture. Heat the oil in a large skillet over medium heat. Add the tenderloins and sautee, turning once, until lightly browned, about 5 minutes. Sprinkle with parsley and serve hot. Per serving: 331 Calories; 17g Fat (47% calories from fat); 27g Protein; 16g Carbohydrate; 60mg Cholesterol; 275mg Sodium NOTES : My experience is that chicken breasts need to be sauteed a minimum of 5 minutes per side, unless they have been pounded fairly thin. Recipe by: Good Food, July 1988 Posted to MC-Recipe Digest V1 #856 by shade <liveoak@polaris.net> on Oct 21, 1997
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