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Directions:

In a large pot. bring salted water to a boil. Cook ¼ pound pasta.
In a food processor, combine and pulse until the walnuts are finely ground. Transfer to a shallow bowl and combine.
¼ cups walnuts
¼ cups breadcrumbs
¼ cups Parmigiano-Reggiano cheese – grated
salt and pepper
Walnut-Sage Sauce: add to the food processor and pulse until nuts are finely chopped, but not ground and the butter is completely incorporated. Transfer to a bowl.
¼ cups walnuts
1 Tbsp. fresh sage – minced (about 4-5 leaves) more for garnish
1 clove garlic
1 Tbsp. butter - softened
2 Tbsp. olive oil
salt and pepper
Season the turkey cutlets with salt and pepper, then dust with the flour, tapping off the excess.
2 turkey cutlets or 1 turkey tenderloin cut into ¼ inch slices
¼ cups all-purpose flour
salt and pepper
Dip the floured cutlets in the beaten eggs, letting the excess drip back into the bowl. 2 eggs, beaten
Then dip the cutlets in walnut/crumb mixture. Press to help the crumbs adhere.
In a large skillet, heat 3 Tbsp. of olive oil (moderately high heat). Add the cutlets and fry until golden outside and cooked through, turning once – about 3 minutes. Transfer to a paper towel lined plate to drain.
Divide paste evenly between the plates. Transfer the cutlets to on top of the pasta and spoon some of the Walnut-Sage Sauce over the top and serve.
Garnish with fresh sage leaves.

Walnut-Sage Butter Turkey Cutlets