Name: Turkey with Walnut Parmesan Sauce
Yield: 4
Ingredients: c. walnuts -; 2 tbsp. butter -; 1/2 dash chopped onion -; 2 clove garlic -; 1 pinch ground cloves -; 1 pinch ground cinnamon -; 1 pinch cayenne -; 1/2 tsp. salt -; 1 1/2 tsp. flour -; 3/4 c. canned low-sodium chicken broth or homemade stock -; 1/2 tsp. lemon juice -; 1 1/2 tbsp. grated Parmesan cheese -; 2 tbsp. chopped fresh parsley -; 1 tbsp. Cooking oil -; 4 turkey cutlets (about 1 1/4 pounds in all) -; 1/4 tsp. fresh-ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Turkey with Walnut Parmesan Sauce

1. c. walnuts -

2. 2 tbsp. butter -

3. 1/2 dash chopped onion -

4. 2 clove garlic -

5. 1 pinch ground cloves -

6. 1 pinch ground cinnamon -

7. 1 pinch cayenne -

8. 1/2 tsp. salt -

9. 1 1/2 tsp. flour -

10. 3/4 c. canned low-sodium chicken broth or homemade stock -

11. 1/2 tsp. lemon juice -

12. 1 1/2 tbsp. grated Parmesan cheese -

13. 2 tbsp. chopped fresh parsley -

14. 1 tbsp. Cooking oil -

15. 4 turkey cutlets (about 1 1/4 pounds in all) -

16. 1/4 tsp. fresh-ground black pepper -

How to cook deliciously - Turkey with Walnut Parmesan Sauce

1. Stage

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. Stage

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. Stage

Menu Suggestion: Roasted Asparagus and sautéed peppers are vegetables that taste particularly good with both walnuts and Parmesan cheese.

4. Stage

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.