Crispy Turkey Cutlets With Walnut-Sage Sauce

Name: Crispy Turkey Cutlets With Walnut-Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups walnuts (4 1/2 ounces); 3/4 cup dry bread crumbs; 3/4 cup freshly grated Parmigiano-Reggiano cheese; Kosher salt and freshly ground pepper; 8 medium sage leaves, coarsely chopped; 1 garlic clove; 1 tablespoon unsalted butter, softened; 1/3 cup extra-virgin olive oil, plus 6 tablespoons for frying; 1/2 cup all-purpose flour; 2 large eggs, beaten; Eight 1/4-inch-thick turkey cutlets (1 1/2 pound

Servings: persons

1 1/4 cups walnuts (4 1/2 ounces)
3/4 cup dry bread crumbs
3/4 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
8 medium sage leaves, coarsely chopped
1 garlic clove
1 tablespoon unsalted butter, softened
1/3 cup extra-virgin olive oil, plus 6 tablespoons for frying
1/2 cup all-purpose flour
2 large eggs, beaten
Eight 1/4-inch-thick turkey cutlets (1 1/2 pound

1
In a food processor, pulse 3/4 cup of the walnuts with the bread crumbs and cheese until the walnuts are finely ground. Transfer to a shallow bowl and season with salt and pepper.
2
Wipe out the bowl of the food processor. Add the remaining 1/2 cup of walnuts along with the sage and garlic and pulse until the nuts are coarsely chopped. Add the butter and 1/3 cup of the olive oil and process until the nuts are finely chopped and the butter is incorporated. Season the sauce generously with salt and pepper and transfer to a small bowl.
3
Put the flour and eggs in 2 shallow bowls. Season the turkey cutlets with salt and pepper, then dust them with flour, tapping off the excess. Dip the cutlets in the beaten eggs, letting the excess drip back into the bowl. Dip the cutlets in the walnut-crumb mixture, pressing to help the crumbs adhere.
4
In a very large skillet, heat 3 tablespoons of the olive oil until shimmering. Add half of the cutlets and fry over moderately high heat, turning once, until golden outside and cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined plate to drain. Repeat with the remaining olive oil and turkey cutlets. Transfer the cutlets to plates, spoon some of the walnut-sage sauce on top and serve at once.
5
Serve With Pasta.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups walnuts (4 1/2 ounces), 3/4 cup dry bread crumbs, 3/4 cup freshly grated Parmigiano-Reggiano cheese, Kosher salt and freshly ground pepper, and more.

Yes, Crispy Turkey Cutlets With Walnut-Sage Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!