Turkey Cutlets Fromage-Noix

Grind the walnuts to a powder in a food processor.

In a small saucepan, melt the butter over low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook, stirring. Stir in the cloves, cinnamon, cayenne and 1/4 teaspoon of the salt.

Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice and Parmesan.

In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side.

Serve with the walnut sauce, sprinkling additional nuts to garnish.

cook's notes

I'm always tempted by turkey cutlets at the grocery store, from an aesthetic perspective, their uniformity in size prompts me to plan a dinner party just because I think they would look nice arranged on plates at several place settings.

From a health perspective, one four-ounce serving is roughly equal to skinless chicken breasts when comparing calories, protein and fat, yet cutlets generally cost less than chicken breasts. The only drawback with turkey cutlets is that it can be tricky to prepare them without the end result being as boring and tough as a cardboard place card.

In this low-glycemic recipe, the fromage is shredded Parmesan, and the noix are raw, organic walnuts, a particularly lovely combination of two earthy flavors, warmed by cinnamon, cloves and cayenne. To keep the dish from becoming too heavy, I've paired mine with a duo of squashes roasted with onion, balsamic vinegar, coarse sea salt and fresh ground pepper.