"Breaded" Turkey Cutlets and Collards

Eating Paleo, or like our Stone-Age ancestors, doesn't mean tearing hunks of meat off a bone. Hit the reset button on your body and eat the diet you were born to eat with these recipes from Nell Stephenson's Paleoista. Read an excerpt of the book here, or find out more about the plan here.

2 6- to 8-oz skinless turkey cutlets
Freshly ground black pepper
2 tbsp ground raw walnuts
1 large egg
2 tbsp extra-virgin olive oil
2 fresh sage leaves
2 garlic cloves, peeled and minced
1 bunch collard greens, tough stems removed, rinsed, spun dry and torn into large pieces
2 fresh orange slices

Using a meat tenderizer tool, pound the cutlets to 1/4-inch thick. Pay dry with paper towels, season to taste with pepper and set aside.

Place the nuts on a small plate. Crack the egg onto another small plate and beat it lightly with a fork, just until blended.

Coat the cutlets first in egg, then in nuts. Set aside on a clean plate.

Heat the oil in a cast-iron skillet over medium heat. Place the sage in the skillet and fry 1 minute, flipping halfway. Remove from the pan and drain on a paper towl.

Place the cutlets in the skillet and cook 8 to 10 minutes, flipping halfway. Check with an instant-read thermometer for an internal temperature of 160°F. Remove from the skillet and set aside on another clean plate; cover loosely with foil.

Add the garlic to the skillet and cook for 1 minute. Add the greens and cook 2 to 3 minutes longer, stirring constantly. Remove from the heat.

Divide the greens between two plates. Top each with a turkey cutlet and then a sage leaf. Finish with an orange slice for color.