Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: |
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Source:
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Lynne's creation |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This is an adaptation of a recipe in the South Beach Diet Quick & Easy Cookbook. The recipe called for pine nuts and I didn't have any. The rest is history. Yum-eee! |
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Serving Suggestions:
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Spaghetti squash topped with Parmesan ... or Butternut Squash |
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Ingredients:
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4 turkey cutlets 1 cup ground, shelled pistachios 1/4 cup freshly grated Parmesan cheese 1/2 tsp. of Italian seasoning Marinara sauce, or any other low-sugar pasta sauce Provolone cheese slices 2 tsp. olive oil |
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Instructions:
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Grind the shelled pistachios in a food processor until some pieces are finely ground while others are a bit chunky. Add the cheese and Italian seasoning to the ground pistachios in a bowl. Toss to combine. Pat turkey cutlets dry with a paper towel. Dredge the cutlets in the pistachio crumb mixture; patting down with your hand to adhere all the good nutty bits. Meanwhile you should be heating your oil in a non-stick frying pan on medium heat. Add cutlets and brown on both sides, taking care not to let the nuts burn. Browning is okay, burning is not! Transfer cutlets to a baking dish coated with cooking spray. Top with sauce; enough to coat and then some. Then top with provolone slices. Depending on thickness of cutlets (I like the ones that are not pressed into shape, so about 1 inch thick) bake in 375 degree oven for about 15 mintues or until sauce is bubbly and cheese is starting to brown. |
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Related recipes:
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None |
2007-03-14