Walnut-Crusted Turkey Breast Chops with Lemony Parmesan Arugula and Tomato Salad
Walnut-crusted Turkey Breast Chops with Lemony Parmesan Arugula Salad. Gluten-Free. Perfect for a special meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shadybrookfarms.com.
Cooking tools:
- Food processor
- Instant-read thermometer
- Skillet
- Stove
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Plate
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 Tablespoon 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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