Prep time: 15 minutes
Cook time: 20 minutes
Recipe created by the Almond Board of California.
1 pound turkey breast slices
1/4 cup milk
1/3 cup diced roasted almonds, ground
2/3 cup seasoned bread crumbs
1/4 cup almond oil
1/2 cup condensed chicken broth
1/4 cup lemon juice
1 tablespoon capers
1 tablespoon Dijon mustard
1 tablespoon cornstarch
1/2 teaspoon tarragon, crumbled
Pound turkey between sheets of waxed paper until very thin. Beat egg and milk together. Combine almonds and crumbs in a flat dish.
Dip turkey into egg mixture and then into almond mixture to coat.
Sauté over medium-high heat in almond oil until golden brown on each side; transfer to warm plate. Add chicken broth, lemon juice, capers, Dijon mustard, cornstarch and tarragon to skillet. Cook, stirring constantly until thickened. Spoon over turkey to serve.
Per serving: 339 calories; 18 g fat (2.3 g sat.); 81 mg chol.; 17 g carb.; 4g fiber; 481 mg sodium; 15 mg calcium; 27 g protein
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