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.
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