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| Parmesan – Crusted Turkey Tenderloins |
Ingredients
1/4 cup plus 2 tablespoons flour
1/4 cup plus 1 tablespoon freshly grated Parmesan cheese, preferably Reggiano
2 tablespoons finely chopped flat-leaf parsley
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
1 1/2 pounds turkey tenderloin, cut crosswise into 4 equal pieces
2 tablespoons unsalted butter
2 tablespoons pure olive oil
1 lemon, quartered, for serving
Method
On a large plate, mix the flour with the Parmesan, parsley, garlic, salt and pepper. In a
shallow bowl, beat the eggs to mix. Gently pound the pieces of turkey 1/3 inch thick.
Dip the turkey pieces in the egg, then roll in the flour mixture, patting off the excess.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add 2
of the turkey pieces and cook over moderately high heat until browned and just
cooked, about 3 minutes per side; reduce the heat to moderate when the skillet gets
too hot.
Transfer the turkey to dinner plates. Repeat with the remaining 1 tablespoon of butter,
1 tablespoon of olive oil and 2 pieces of turkey. Serve with the lemon quarters.
1/4 cup plus 2 tablespoons flour
1/4 cup plus 1 tablespoon freshly grated Parmesan cheese, preferably Reggiano
2 tablespoons finely chopped flat-leaf parsley
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
1 1/2 pounds turkey tenderloin, cut crosswise into 4 equal pieces
2 tablespoons unsalted butter
2 tablespoons pure olive oil
1 lemon, quartered, for serving
Method
On a large plate, mix the flour with the Parmesan, parsley, garlic, salt and pepper. In a
shallow bowl, beat the eggs to mix. Gently pound the pieces of turkey 1/3 inch thick.
Dip the turkey pieces in the egg, then roll in the flour mixture, patting off the excess.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add 2
of the turkey pieces and cook over moderately high heat until browned and just
cooked, about 3 minutes per side; reduce the heat to moderate when the skillet gets
too hot.
Transfer the turkey to dinner plates. Repeat with the remaining 1 tablespoon of butter,
1 tablespoon of olive oil and 2 pieces of turkey. Serve with the lemon quarters.
