Walnut-Crusted Turkey Medallions




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.

Nutrition Facts

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