Turkey Cutlets with Walnut Parmesan Sauce
Source: Quick from Scratch Chicken
Servings: 4

1/3 cup walnuts, divided use
2 Tablespoons butter
1/2 cup chopped onion
2 garlic cloves, chopped
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 teaspoon salt, divided use
1 1/2 teaspoons flour
3/4 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon lemon juice
1 1/2 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh parsley
1 Tablespoon cooking oil
4 turkey cutlets (about 1 1/4 lbs. in all)
1/4 teaspoon freshly ground black pepper

Grind 1/4 cup of the walnuts to a powder in a food processor.

In a small saucepan, melt butter over moderately low heat. Add onion; cook until translucent, about 5 minutes.

Add garlic and cook, stirring, 30 seconds longer.

Stir in cloves, cinnamon, cayenne and 1/4 teaspoon salt. Add flour and stir to combine. Whisk in broth and simmer until it starts to thicken, about 3 minutes.

Add ground walnuts and simmer 1 minute.

Remove from heat and stir in lemon juice, Parmesan and parsley.

Season turkey with the remaining 1/4 teaspoon salt and the pepper.

In a large, non-stick frying pan heat oil over moderately high heat. Cook the cutlets until just done, 1 to 2 minutes per side.

Serve with walnut sauce, sprinkling with remaining nuts on top.