Gluten-Free Pan Fried Turkey Cutlets

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.

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 it 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)
• Garlic powder
• Onion powder
• Salt and black pepper
• Eggs
• Olive oil
• Lemons
• Parsley (optional)

How To Make Panko Turkey Cutlets

You can use seasoned panko breadcrumbs instead of plain. If you go that route, skip the salt, pepper, garlic powder, and onion powder because the seasoned crumbs already have plenty of flavor. You can always sprinkle more on after cooking if needed.

If you're using unseasoned panko, you'll need to add extra seasoning. Taste before serving and adjust as needed.

Crispy Fried Turkey Cutlets

• Heat oil over medium-high heat in a large skillet or sauté pan.
• Beat the eggs in a medium-sized bowl. Whisk the flour, garlic powder, onion powder, salt, and pepper in a second mixing bowl. 
• Dip each turkey cutlet in the eggs, then coat with the flour mixture.
• Place the cutlets in the hot oil in a single layer. Cook for about 3 minutes per side, until golden brown. Work in batches, changing the oil between batches. Using two large skillets can make this process faster.
• As the turkey cutlets finish cooking, place them on a paper towel-lined plate.
• Squeeze the juice of half a lemon over the hot cutlets and season with additional salt and pepper.
• Garnish with chopped parsley.

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:

• Sweet Coleslaw
• Oven Roasted Russet Potatoes with Garlic
• Steamed Broccoli and Carrots
• Baked Sweet Potato Cubes
• Sautéed Parmesan Green Beans
• Whipped Sweet Potatoes
• Garlic Mashed Potatoes
• Oven Roasted Acorn Squash with Pumpkin Pie Spice

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.