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
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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!
