Entrées
Grab n' Go
K-12
Lunch
Turkey Breast Encrusted with Panko, Walnuts, Flaxseed and Spices
1
cutlet
Serving Size
Whether served on its own or as an enhancement for another dish, this recipe offers a textural and flavorful surprise. Dip turkey cutlets in an egg mixture before coating with crushed walnuts, panko, flaxseed and spices.
Ingredients
⅓ cup(s)
Walnuts
½ cup(s)
Panko breadcrumbs
2 tbsp.
Flaxseed, ground
1 tsp.
Turmeric, ground
½ tsp.
Ginger, ground
¼ tsp.
Black pepper
1 lg.
Egg
2 tbsp.
Water
2 tbsp.
Olive oil
Directions
- 1. In a small bowl, beat the egg and water together.
- 2. In a food processor, grind the walnuts, breadcrumbs, flaxseed, turmeric, ginger and pepper. Pour into a large bowl.
- 3. Pour the oil into a large skillet and heat.
- 4. When ready to cook, dip each turkey cutlet in egg and then the walnut mixture to coat and place in the pan.
- 5. Cook about 10 minutes per side and check that the internal temperature is 165 degrees.
- 6. Can garnish with lemon wedge and parsley.
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