Rating: 3 stars
83 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 21
  • 1 star values: 15
Sara Quessenberry

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Credit: Romulo Yanes

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

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  • Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.

  • In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.

  • Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.

  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.

  • Serve the turkey with the bean salad and lemon wedges.

Nutrition Facts

448 calories; fat 22g; saturated fat 3g; cholesterol 151mg; sodium 873mg; protein 37g; carbohydrates 28g; sugars 3g; fiber 4g; iron 4mg; calcium 79mg.
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