Marinated turkey breast cutlets, breaded and served with a green herb sauce containing capers, cocktail onions, parley, basil, vinegar, and olive oil.

Petti de Tacchino Impanati

2 teaspoons freshly grated Parmesan cheese

Pinch of nutmeg
1 1/2 tablespoons grated onion

Salt and pepper to taste (optional)
2 large eggs, beaten

1 pound Honeysuckle White® Breast Cutlets
1 1/2 cups crushed garlic seasoned croutons (or seasoned bread crumbs)
4 tablespoons butter
2 tablespoons olive oil
1 medium lemon for garnish

Green Herb Sauce:
1/4 cup capers, drained and chopped
1/4 cup cocktail onions, finely chopped
1 cup fresh parsley, chopped
1 tablespoon dried basil or use: 2 tablespoons fresh basil
1/4 cup red wine vinegar
1 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Beat Parmesan, nutmeg, onion, salt and pepper with egg. Marinate cutlets under refrigeration in mixture.
2. Spread bread crumbs on plate.
3. Heat butter and oil in sauté pan over medium high flame.
4. Just before frying, dip each cutlet into crumbs and cover completely. Sauté until cooked through and golden brown, 2 to 3 minutes on each side.
5. Serve over Green Herb Sauce with a twist of lemon.
6. Sauce: Place all ingredients in a non-reactive bowl and whisk until well emulsified.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.