Turkey Medallions With Tomato Salad

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 medium green pepper, coarsely chopped
• 1 celery rib, coarsely chopped
• 1/4 cup chopped red onion
• 1 tablespoon thinly sliced fresh basil
• 3 medium tomatoes
• 1 large egg
• 2 tablespoons lemon juice
• 1 cup panko (Japanese) bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped walnuts
• 1 teaspoon lemon-pepper seasoning
• 1 package (20 ounces) turkey breast tenderloins
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• Additional fresh basil

1. Whisk together first five ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture.
2. In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper.
3. Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere.
4. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.

olive oil, red wine vinegar, sugar, oregano, salt, green pepper, celery, red onion, fresh basil, tomatoes, egg, lemon juice, bread crumbs, parmesan cheese, walnuts, lemonpepper seasoning, turkey breast tenderloins, salt, pepper, olive oil, basil

Taken from www.tasteofhome.com/recipes/turkey-medallions-with-tomato-salad/ (may not work)