Walnut-Pesto Crusted Turkey

One of the magazines that I subscribe to is Everyday with Rachel Ray, but she's not my favorite chef. I do like the simplicity of her dishes. She's funny and quirky, the modern day Martha Stewart, and she has truly capitalized on "30 minute meals." In the magazine, there is a pullout for her Weekly Menus. I liked this one the best and because it was really quick and simple to make. I served it along with Parmesan couscous and roasted asparagus.

Walnut-Pesto Crusted Turkey

Adapted from Rachel Ray's Everyday Menu Planner

Ingredients:

2 Large Eggs

1/2 cup pesto - I make my own, you can use store-bought.

1 cup walnuts, finely ground

3/4 cup breadcrumbs
4 turkey breast cutlets

3 tablespoons of unsalted butter

Lemon wedges, for serving

Preparation:

1. In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turket cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.

2. In a large cast iron skillet, heat the butter over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side, serve with lemon wedges.