| 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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