Ingredients
2 tablespoons olive oil1 tablespoon red wine vinegar1/2 teaspoon sugar1/4 teaspoon dried oregano1/4 teaspoon salt1 medium green pepper, coarsely chopped1 celery rib, coarsely chopped1/4 cup chopped red onion1 tablespoon thinly sliced fresh basil3 medium tomatoesTURKEY:1 large egg2 tablespoons lemon juice1 cup panko bread crumbs1/2 cup grated Parmesan cheese1/2 cup finely chopped walnuts1 teaspoon lemon-pepper seasoning1 package (20 ounces) turkey breast tenderloins1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oilAdditional fresh basil
Preparation
Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture.
In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper.
Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.
