Ingredients
⅓cupwalnuts
2tbspbutter
½cuponion,chopped
2clovesgarlic
1pinchground cloves
1pinchground cinnamon
1pinchcayenne
½tspsalt
1½tspflour
¾cuplow-sodium chicken broth,canned, or homemade stock
½tsplemon juice
1½tbspparmesan cheese,grated
2tbspfresh parsley,chopped
1tbspcooking oil
4turkey cutlets
¼tspfresh ground black pepper
Preparation
Grind ¼ cup of the walnuts to a powder in a food processor. In a small saucepan, melt the butter over moderately low heat. Add the onion; cook for about 5 minutes until translucent. Add the garlic and cook, stirring, 30 seconds longer.
Stir in the cloves, cinnamon, cayenne, and ¼ teaspoon of salt. Add the flour and stir to combine. Whisk in the broth and simmer for about 3 minutes until starting to thicken. Add the ground walnuts and simmer 1 minute longer.
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining salt and pepper. Cook the turkey cutlets for 1 to 2 minutes per side until just done.
Serve with the walnut sauce, sprinkling the additional nuts over the top.
