The other day, I saw turkey cutlets at the store, and needed to do something with them. It was 85 degrees out and I didn't want to do anything autumnal, so I developed this recipe.
I did not tell the kids that there were olives in it. They didn't know until after they had eaten it, and liked it.
Nutty Olive Turkey Cutlets
6 turkey cutlets
~1/4 c olive tapenade
~1/4 c goat cheese
2 eggs, beaten
1/2 c walnuts, crushed
1/2 c pistachios, crushed
Preheat oven to 350 F. Pound out turkey cutlets to about 1/4" thick. Spread with about 1 Tbsp olive tapenade, and ~1 Tbsp goat cheese. Roll the cutlet tightly and secure with toothpicks. Coat the cutlet with egg, and then roll in the combined nut mixture. Place in a baking pan lined with parchment paper and bake for about 30-40 minutes, or until internal temperature of the turkey is 165 F.
Allow to rest for about 5 minutes before slicing into rounds and serving.