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Ingredients:
- 2 slices bread, about 2 ounces
- 1/2 cup fresh shredded Parmesan cheese
- 1/2 cup pecan pieces
- 6 to 8 large basil leaves or about 1 teaspoon dried leaf basil
- 4 turkey cutlets
- salt and pepper
- 1 large egg, beaten
- 2 tablespoons milk
- 4 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- dash fresh black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh chopped parsley
Preparation:
Put the bread, Parmesan cheese, pecans, and basil in the bowl of a food processor fitted with metal blade. Pulse until crumbs are fine. Wash turkey cutlets and pat dry; sprinkle with salt and pepper. In a wide bowl or pie plate, beat the egg with milk; dip turkey cutlet in the mixture, then dip into the crumb mixture, coating thoroughly. Place turkey cutlet on the prepared baking sheet. Repeat with remaining turkey cutlets.
Bake for 20 to 25 minutes, depending on thickness, turning about halfway through cooking.
Meanwhile, in a saucepan, heat the butter over medium-low heat; add lemon juice, garlic, dash pepper, and 1/4 teaspoon of salt. Saute for 1 minute; stir in parsley.
To serve, drizzle about 1 1/2 tablespoons of the lemon sauce over each cutlet.
Serve with hot cooked pasta and a salad or green vegetable.
Serves 4.
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