Recipe - Parmesan-Walnut Turkey Tenderloins Or Chicken Breasts

One half cup Parmesan cheese; freshly
grated
One half cup Allpurpose flour
1/3 cup Walnuts; in pieces
One half cup Milk
1 One fourth pound Turkey tenderloin OR
2 Skinless boneless chicken
breast, * see note
3 tablespoon Olive oil
One fourth cup Parsley; finely chopped

* 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 MCRecipe Digest V1 #856 by shade liveoak@polaris.net on Oct
21, 1997