Ingredients
c. walnuts
2 tbsp. butter
1/2 dash chopped onion
2 clove garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 tsp. salt
1 1/2 tsp. flour
3/4 c. canned low-sodium chicken broth or homemade stock
1/2 tsp. lemon juice
1 1/2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tbsp. Cooking oil
4 turkey cutlets (about 1 1/4 pounds in all)
1/4 tsp. fresh-ground black pepper
Preparation
Step 1Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan, melt the butter over moderately low heat. Add the onion; cook until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the cloves, cinnamon, cayenne and 1/4 teaspoon of the salt. Add the flour and stir to combine. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice, Parmesan and parsley.Step 2In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling the additional nuts over the top.Step 3Menu Suggestion: Roasted asparagus and sautéed peppers are vegetables that taste particularly good with both walnuts and Parmesan cheese.Step 4Wine Recommendation: The walnuts will stand up to a bold red wine. Try one from the Northern Rhône in France or a California cabernet sauvignon.
