Prepare Creamy Pesto Sauce. In a food processor, combine basil leaves with pine nuts and garlic. Pulse for a few seconds. Add lemon juice and 1 – 2 tablespoons olive oil and process until coarse, scraping sides as you process. Add remaining olive oil, cheese, salt and pepper and process until almost smooth. Transfer contents to a saucepan and warm over medium heat while stirring. Stir in cream and heat to a boil, stirring often. Reduce heat and simmer for 2-3 minutes while stirring. Keep warm.
Place turkey strips in a plastic bag and lightly pound with a mallet until about 1/4-inch thick.
Combine flour, salt and pepper in a medium bowl. Combine breadcrumbs, salt, onion powder and garlic powder in a medium bowl.
Heat oil, at least 3 inches deep, in a deep saucepan until medium-hot (about 360 degrees). Dredge turkey strips in seasoned flour, then egg mixture, then breadcrumbs. Carefully place strips in heated oil, one or two strips at a time. Cook until golden brown.
NOTE: Use long tongs when adding turkey slowly to the oil. There’s a very good chance the oil will splatter and burn you if you aren’t careful with hot oil!
Drain cooked strips on paper towels. Serve with warm Creamy Pesto Sauce.
