Title: Parmesan-Walnut Turkey Tenderloins or Chicken Breasts
Categories: Chicken, Turkey
Yield: 4 Servings

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

* 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 on Oct
21, 1997