Walnut-crusted turkey cutlets with fontina cheese sauce

 

            The crusty coating of the turkey slices contrasts nicely with the rich cheese sauce. Serve with new potatoes and sautéed mushrooms. Try this recipe with chicken cutlets.

Makes 4 servings

• 2 slices whole-wheat bread, quartered
• ¼ cup toasted walnuts
• ¼ teaspoon black pepper
• 1 egg
• 3 tablespoons olive oil
• 1 pound turkey cutlets

Fontina sauce

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 1 tablespoon all-purpose flour
• ½ teaspoon ground sage
• ½ cup heavy cream
• 1 cup shredded fontina cheese
• Chopped parsley, for garnish

1. Combine bread, walnuts and pepper in food processor or blender ; whirl until medium-coarse crumbs, about 1 minute, scrape into shallow dish.
2. Beat egg in second shallow dish.
3. Heat oil in skillet over medium heat.
4. Dip cutlets in egg, then in crumb mixture to coat ; add half of cutlets to skillet and cook 5 to 6 minutes until both sides are golden, turning once.
5. Place in ovenproof serving dish or 13 x 9 x 2-inch baking dish ; repeat with remaining cutlets.
6. Preheat oven to 375F.
7. For the sauce, wipe out skillet with paper toweling.
8. Heat oil in skillet over medium heat ; add onion, sauté 4 minutes until softened.
9. Stir in flour and sage, cook, stirring, 2 minutes ; whisk in heavy cream and bring to simmering until smooth and thickened.
10. Remove from heat ; stir in fontina until blended and smooth.
11. Spoon over cutlets ; bake cutlets  in preheated oven for 10 to 15 minutes until heated through.
12. Garnish with chopped parsley.

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