This is a quick-to-cook meal using turkey medallions with a crisp coating. The turkey is enhanced by the bright flavor of a simple tomato salad. —Gilda Lester, Millsboro, Delaware
Turkey Medallions with Tomato Salad
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 medium green pepper, coarsely chopped
- 1 celery rib, coarsely chopped
- 1/4 cup chopped red onion
- 1 tablespoon thinly sliced fresh basil
- 3 medium tomatoes
- turkey:
- 1 large egg
- 2 tablespoons lemon juice
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped walnuts
- 1 teaspoon lemon-pepper seasoning
- 1 package (20 ounces) turkey breast tenderloins
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- Additional fresh basil
Directions
- Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture.
- In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper.
- Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.
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