This recipe is courtesy of Bridget, who found it in The Wine and Food Lover's Diet cookbook. I haven't tried this yet, but it sounds delicious. The recipe calls for chickpea, soy, or nut flour, but Bridget uses whole wheat flour with good results. She highly recommends this dish and the entire cookbook. Thank you, Bridget--I'm anxious to give this a try!
11/2 lbs. boneless, skinless turkey breast tenderloins, cut into 4 equal portions
Kosher salt
Freshly ground black pepper
1/4 cup chickpea, soy, or nut flour
2 eggs
1/2 cup pumpkin seeds, coarsely ground
1 tbls grapeseed or peanut oil
1 lemon, cut into wedges
Place each piece of turkey between sheets of plastic wrap. Pound to a uniform thickness of about 3/4 inch. Lightly season both sides of each piece with salt and pepper.
Assemble 3 shallow baking dishes or pie pans. In the first, blend the flour, 1/2 tsp salt, and 1/4 tsp pepper. In the second, lightly beat the eggs. Place ground pumpkin seeds in the third.
Dip each piece of turkey into the flour mix, coating it thoroughly and gently shaking off any excess flour. Next dip the turkey pieces into the egg, covering the turkey completely. Finally, turn the turkey in the pumpkin seeds until evenly coated. As each piece is coated, set it aside on a large plate or baking sheet.
In a large skillet over medium heat, warm the oil until hot and shimmery. Add the turkey pieces, and cook on the first side until browned, about 3 minutes. Turn and cook on the second side until browned, opaque and cooked throughout, about another 3 minutes. Remove to paper towels to drain. Divide the turkey pieces among warmed plates. Accompany each serving with a lemon wedge.
Serves 4
