- Preheat oven to 400°F (200°C). Roughly grind nuts in processor or chop by hand. Add panko and blend, using on/off turns if using processor. Transfer to shallow baking dish. Mix basil, dill, rosemary, yogurt and mustard in medium bowl. Spread mustard mixture over both sides of each turkey cutlet. Dip turkey into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat the oil in heavy large skillet over medium heat. Add turkey to skillet and cook until golden brown, about 2 minutes per side. Transfer turkey to baking sheet. Bake turkey until cooked through, about 7 minutes.
- Meanwhile, in a small bowl, whisk together the lemon zest and juice, honey and oil until well blended. Season with salt and pepper to taste.
- In bowl, combine the herbs, arugula and pomegranate seeds in serving bowl or on a platter. Drizzle greens with dressing and toss gently to coat. Serve immediately with turkey cutlets over top or on the side.
Per serving: About 422 cal, 23 g total fat, 20 g carb, 4 g fibre, 34 g protein, 45 mg chol, 200 mg sodium. %RDI: iron: 15%, calcium 6%, vit A 20%, vit C 25%