Recipe Categories
Poultry
Stuffing & Dressing
Whole Turkey Breasts 
Whole Turkeys
Turkey

Kat's Walnut Parmesan Turkey Tenderloin 

1/2 cup Parmesan cheese, freshly grated 
1/2 cup All-purpose flour 
1/3 cup Walnuts, in pieces 
1/2 cup Milk 
1 1/4 lb Turkey tenderloin OR 
2 x Skinless boneless chicken breast, * see note 
3 tbl Olive oil 
1/4 cup Parsley, finely chopped 

 Method : 
* 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.
 

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