© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/4 lbs TURKEY BREAST
2-1/2 c English walnut pieces
1 c bread crumbs, plain
1 c oatmeal, uncooked
1 tsp black pepper, freshly ground
1 tbsp fresh mint, chopped fine
2 c all-purpose flour
Salt To Taste
Olive oil As Needed
1 lb goat cheese, crumbled
Mint sauce As needed
Cut turkey breast into 18, 2-ounce medallions. Gently flatten each to an even thickness of approximately 1/4-inch.
In food processor or blender, combine walnuts, bread crumbs and oatmeal. Grind into coarse meal. Add fresh mint and black pepper; pulse until blended. Pour nut meal into shallow dish; set aside.
Lighlty season turkey medallions on both sides with salt. Dredge first in flour, then place in nut meal and cover completely. Press nut meal solidly in place.
To cook, saute in a hot pan over medium heat in a little olive oil until golden brown. Do not crowd pan. Cook thoroughly.
Garnish with crumbled goat cheese. For an upscale presentation, garnish each plate with mint sauce and shingle medallions atop sauce.
Yield: 18 medallions, 2-ounces each, 6 portions.
780 Total Calories
480 Calories from Fat
53 g Total Fat
82 % Daily Total Fat
16 g Saturated Fat
80 % Daily Saturated Fat
145 g Cholesterol
48 % Daily Cholesterol
590 mg Sodium
25 % Daily Sodium
16 g Total Carbohydrates
5 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
2 g Sugars
60 g Protein
15 % Daily Protein
2 % Daily Vitamin C
15 % Daily Calcium
30 % Daily Iron