Herb-Crusted Turkey Cutlets
Flavorful pine nuts are one of the most expensive varieties of nut. You can easily substitute minced pecans or walnuts to save money and still maintain the tasty crunch of these Herb-Crusted Turkey Cutlets.
1/4 cup olive oil
1/2 cup red wine or chicken broth
1/4 cup soy sauce
1/2 tsp garlic powder
4 turkey cutlets (5 ounces each)
1/3 cup pine nuts or walnuts
1 Tbsp dried sage
1 Tbsp dried oregano
1 Tbsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Combine oil, wine, soy sauce and garlic powder in a medium baking dish. Pierce turkey several times with a fork; add to dish. Cover; refrigerate turkey, turning several times.
Preheat grill or broiler. Mince pine nuts. Combine nuts, sage, oregano, parsley, salt and pepper in a shallow dish.
Remove turkey from sauce; discard sauce. Coat turkey well with herb mixture, pressing firmly so coating adheres.
Grill or broil turkey until juices run clear when meat is pierced with a knife, about 10 minutes.
Herb-Crusted Turkey Cutlets tip: To mince pine nuts quickly, place them in a blender or food processor. Pulse just once or twice, until most of the nuts are cut into tiny bits.