Gluten-Free Pan-Fried Turkey Cutlets are golden brown and crispy, making them the ultimate comfort food. This recipe is super easy and made with basic ingredients, making it perfect for a quick weeknight meal.
During the holiday season, getting thin slices of turkey breast from your butcher or grocery store is easy.
Your butcher is thinking about turkey too! Turkey cutlets are boneless and skinless cuts of breast meat. They are low in saturated fat and low in carbs.
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What are Turkey Cutlets?
Turkey cutlets, or turkey chops, are thinly sliced pieces of turkey breast. Since the breast, or white meat, of the turkey is so lean, the best way to cook them is to fry them quickly in oil.
You can also use turkey tenderloins if you don't have a breast.
Just slice them across the grain into ¼-inch thick pieces. You may want to pound them lightly so they cook evenly. Then use them like cutlets.
What You Need
- Thinly sliced turkey breast cutlets or you can also use turkey tenderloins. (If you have thicker slices, you can pound them with a meat mallet to ¼-inch thick.)
- Almond Flour (finely ground)
- Rice flour
- Garlic powder
- Onion powder
- Salt and black pepper
- Eggs
- Olive oil
- Lemons
- Parsley (optional)
Substitute Panko Breadcrumbs
For a crispier coating, substitute panko breadcrumbs for the almond flour in the third breading station. Use gluten-free panko to keep the recipe gluten-free.
If using seasoned panko, reduce or omit the seasonings mixed with the rice flour. If using plain panko, season the rice flour as directed in the recipe.
Crispy Fried Turkey Cutlets
- Set up three shallow bowls. In the first, combine the rice flour, garlic powder, onion powder, salt, and black pepper. Beat the eggs in the second bowl. Place the almond flour in the third bowl.
- Dredge each turkey cutlet in the seasoned rice flour, shaking off the excess. Dip it into the beaten eggs, then coat it evenly with almond flour.
- Heat the oil over medium-high heat in a large skillet or sauté pan.
- Place the breaded cutlets in the hot oil in a single layer. Cook for about 3 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
- Transfer the cooked cutlets to a paper towel-lined plate.
- Squeeze fresh lemon juice over the hot cutlets and season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve hot.
How To Keep The Turkey Warm Before Serving
If dinner's still about 30 minutes away, you can keep the turkey warm in a 200°F oven. Preheat the oven before you start cooking and line a sheet pan with parchment paper. Once the turkey is cooked and seasoned with lemon and salt, place it on the pan.
Put the pan in the oven, uncovered, and let it stay warm for up to 30 minutes. The low heat keeps the meat warm without drying it out.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. They're usually eaten up quickly and don't last that long.
What To Serve with Turkey Cutlets
Of course, you have to serve this with lemon slices or wedges. We had this turkey with my mom's Authentic Spanish Rice and a side salad. Here are some more quick side dishes:
Summary
Your whole family will love these juicy, pan-fried turkey cutlets. They're dairy-free and make a great dinner any night of the week. The almond flour crust gives them a delicious crunch, and you won't miss the breadcrumbs.
This step-by-step recipe shows you exactly how to season and cook the cutlets so they turn out moist and tender every time.
It's also a great meal to make a few days before Thanksgiving, when you're already thinking about the big bird, stuffing, and gravy.
FAQ
Season your turkey cutlets with a combination of salt, pepper, and your choice of herbs and spices. Common options include garlic powder, onion powder, paprika, and Italian seasoning.
A heavy-bottomed cast-iron skillet or frying pan is ideal for pan-frying turkey cutlets. Make sure it's large enough to hold the cutlets without overcrowding. An electric skillet is another good option because its thermostat maintains an even cooking temperature. Although electric skillets aren't as common in modern kitchens, they're especially useful when cooking cutlets in batches.
Raw turkey is gluten-free. The gluten comes from your coatings and seasonings, so choose wisely. This recipe uses rice flour and almond flour, both of which are gluten-free.
Gluten-Free Pan-Fried Turkey Cutlets Recipe
Ingredients
- 1 ¼ pounds thinly sliced turkey breast cutlets
- 1 cup almond flour
- ¼ cup rice flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- olive oil
- 2 fresh lemons
- ¼ cup chopped parsley (optional garnish)
Instructions
- Set up three shallow bowls. In the first, combine the rice flour, garlic powder, onion powder, salt, and black pepper. Beat the eggs in the second bowl. Place the almond flour in the third bowl.
- Dredge each turkey cutlet in the seasoned rice flour, shaking off the excess. Dip it into the beaten eggs, then coat it evenly with almond flour.
- Heat the oil over medium-high heat in a large skillet or sauté pan.
- Place the breaded cutlets in the hot oil in a single layer. Cook for about 3 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
- Transfer the cooked cutlets to a paper towel-lined plate.
- Squeeze fresh lemon juice over the hot cutlets and season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve hot.
Joseph says
My kids love these cutlets!