Turkey Cutlets Fromage-Noix

I'm always tempted by turkey cutlets at the grocery store; from an aesthetic perspective, their uniformity in size prompts me to plan a dinner party just because I think they would look nice arranged on plates at several place settings. From a health perspective, one four-ounce serving is roughly equal to skinless chicken breasts when comparing calories, protein and fat, yet cutlets generally cost less than chicken breasts. The only drawback with turkey cutlets is that it can be tricky to prepare them without the end result being as boring and tough as a cardboard place card.
In this low-glycemic recipe, the fromage is shredded Parmesan, and the noix are raw, organic walnuts, a particularly lovely combination of two earthy flavors, warmed by cinnamon, cloves and cayenne. To keep the dish from becoming too heavy, I've paired mine with a duo of squashes roasted with onion, balsamic vinegar, coarse sea salt and fresh ground pepper.

4 turkey cutlets (about 1 1/4 pounds)
1/3 cup raw, organic walnuts
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 teaspoon salt
1 1/2 teaspoons flour
2/3 cup low-sodium chicken broth
1/2 teaspoon lemon juice
1/3 cup grated Parmesan cheese
1 tablespoon walnut oil
1/4 teaspoon fresh-ground black pepper

Grind the walnuts to a powder in a food processor. In a small saucepan, melt the butter over low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook, stirring. Stir in the cloves, cinnamon, cayenne and 1/4 teaspoon of the salt. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice and Parmesan.
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling additional nuts to garnish. 4 Servings.

Food Fact! The oldest archeological site where walnuts were identified is in the Shanidar caves in northern Iraq, predating the Mesolithic era. In the Old Testament, King Solomon referred to walnut groves flourishing and producing abundantly, saying, "I went down into the garden of nuts to see the fruit of the valley" (Song of Solomon 6:11). The Romans associated the walnut with Juno, the Roman goddess of women and marriage and the wife of Jupiter. Hence, the walnut tree's formal botanical name Juglans regia, or, "royal acorn of Jupiter."
Walnuts consumed after a meal high in unhealthy fats can reduce the damaging effects of such fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology. Another study published in the American Journal of Clinical Nutrition, May 1994, showed that adding either walnuts or almonds to one's diet can lower LDL cholesterol by 10%.
A study that appeared in the Journal of the American Dietetic Association, July 1995, found that walnuts could also diminish the extent of heart damage after a heart attack. Exceptionally high in antioxidants and an excellent source of omega-3 fatty acids, walnuts contain a full complement of vitamins, including E, B1, B2, B3, B5, B6 and folic acid. They also contain a wealth of minerals, such as iron, magnesium, potassium, and zinc.
When shopping for walnuts in the shell, be certain they do not smell rancid. Shake the nut; If it rattles, the kernel is old and dried up.

Technorati Profile