Servings: 
15
Ethnicity: 
New American
Preparation Method: 
Deep Fry
Product Type: 
Turkey Breast

Nutrition Facts

  • Total Calories 910
  • Total Fat 54 g
  • Saturated Fat 8 g
  • Cholesterol 270 g
  • Sodium 310 mg
  • Potassium 1233 mg
  • Total Carbohydrates 36 g
  • Dietary Fiber 6 g
  • Sugars 18 g
  • Protein 71 g
  • % Daily Protein 80
  • % Daily Vitamin C 150
  • % Daily Calcium 15
  • % Daily Iron 35

Walnut Crusted Turkey Salad

Recipe provided by Chef/Owner Johann Jenni of the Alpenglow Grill in Conway, NH

Johann Jenni

Chef Name: 
Johann Jenni
Restaurant: 
Alpenglow Grill
New Hampshire
fresh seedless blackberries, washed and dried:
1 Cup
Dijon mustard:
1 Tablespoon
honey:
2 Tablespoons
balsamic vinegar:
1/4 Cup
red wine vinegar:
1/4 Cup
extra virgin olive oil:
1 Quart
salt and pepper:
To taste
TURKEY BREAST, uncooked:
1 8-Pound
English walnuts:
1 Cup
flour:
2 Tablespoons
flour:
As needed
egg wash:
As needed
salad greens, washed and dried:
3 Pounds
red onions, very thinly sliced:
2 medium
carrots, shredded:
1 Cup
oranges:
15
Blackberry Dressing

In a food processor, combine blackberries, Dijon, honey, balsamic vinegar, red wine vinegar, olive oil, salt and pepper. Transfer to a large container, cover and refrigerate.

Turkey

Remove skin from turkey breast and slice into 5 ounce cutlets.

Place walnuts in food processor and process until finely ground. Add flour and blend until well mixed.

Dip turkey cutlerts in flour, egg wash, and finally the walnut/flour mixture. Hold for service.

Assembly

Deep fry cutlets at 350 degrees F until golden brown and cooked throughout.

For each salad, toss 2 to 3 cups greens, 3-4 slices red onion and 1 tablespoon shredded carrots with 3 tablespoons of Blackberry Dressing. Arrange on a large round plate.

For each portion, filet one orange and place on the outside of the greens.

Slice warm turkey cutlets and place over the cold greens.