Let me start off by saying this is one of my favorite dinners.
Now that that's said.
My mom found this recipe in the Everyday with Rachael Ray Magazine, and I was pretty excited to try this one. I have been a fan of Rachael Ray ever since we bought the Rachael Ray 365: No Repeats cookbook a while back. I find her recipes easy to follow and "yummo!" For those of you who aren't familiar with Rachael Ray, that's her catch phrase. Rachael Ray is to "yummo!" as Emerald is to "BAM!"
(If you so please, I would urge you to say "yummo!" after the first bite. But please, only around your closest friends or family. We don't want to embarrass ourselves.)
2 large eggs
1/2 cup store-bought pesto
1 cup walnuts, finely ground
3/4 cup bread crumbs
4 turkey breast cutlets
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving
1.) In a medium bowl, beat the eggs. Add the pesto to a second bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
2.) In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden brown, 5 to 6 minutes on each side; serve with the lemon wedges.
We use pie plates to dip the cutlets in.