Walnut-Crusted Turkey Breast Chops with Lemony Parmesan Arugula and Tomato Salad
Note: This recipe is Gluten-Free.
- 4 Servings
- 10 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 package Shady Brook Farms® Turkey Breast Chops
- 1 ½ cups walnut halves and pieces
- 2 eggs, beaten
- 1 teaspoon kosher salt, plus ¼ teaspoon more for salad
- ½ teaspoon fresh cracked black pepper, plus ⅛ teaspoon more for salad
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 Tablespoon salted butter
- 1 Tablespoon extra light olive oil
- 2 cups arugula
- 10 mixed-color cherry tomatoes, cut in half
- 1 Tablespoons fresh squeezed lemon juice, plus lemon slices for garnish
- 2 Tablespoons extra virgin olive oil
- 4 ounces Parmigiano Reggiano cheese, shaved
-
Step 1
Place the walnuts in a food processor and pulse until chopped, like the consistency of course bread crumbs. -
Step 2
In two separate shallow bowls, add beaten eggs to one, and combine the walnuts, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika in another. -
Step 3
Dip the turkey chops into the beaten eggs and then press into the walnut mixture, coating well on both sides. -
Step 4
Heat the butter and extra light olive oil in a large skillet over medium heat. Add the turkey breast chops and cook for 5-8 minutes on each side until nicely browned and the turkey reaches internal temperature of 165°F. -
Step 5
In a medium bowl, gently mix the arugula, cherry tomatoes, lemon juice, extra virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. -
Step 6
Plate the walnut crusted turkey chops then top with arugula salad and shaved parmesan. Garnish with fresh lemon slices and serve!
Similar Recipes
View All
Hungry for More?
Sign up to get exclusive coupons, recipes, and seasonal inspiration straight to your inbox.
Join Now