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.
Jump to:
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.
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)
Note: If you want to sub all-purpose flour, use a cup of flour with the same amount of seasonings. To substitute gluten-free panko breadcrumbs for the almond flour, you need about 1 ½ cups.
How To Use Panko
You can also use seasoned panko bread crumbs. If you do use seasoned bread crumbs, you can leave out the onion powder, garlic powder, salt, and pepper. The crumbs are heavily seasoned. You can always add more after the meat is cooked.
Unseasoned panko will need more seasoning than this recipe. taste before serving and adjust the seasonings.
Can I Use Chicken Cutlets?
This recipe can also be made with thinly sliced chicken breast cutlets and the same seasonings.
How To Fry 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 you have a half hour before your dinner is being served, you can keep the cooked turkey warm in a 200-degree F oven. Preheat the oven before you start cooking and pull out a big sheet pan. Cover the pan with parchment paper. After the meat is cooked and seasoned with lemon and salt, place it on the sheet pan. For best results, place the pan in the oven, uncovered, for a half hour or so.
You can heat the chicken for up to 30 minutes this way. It will keep the meat warm without drying it out.
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:
- Roasted Broccoli and Carrots
- Low-Carb Caesar Salad
- Roasted Sweet Potatoes
- Sautéed Parmesan Green Beans
- Whipped Sweet Potatoes
- Poached Garlic Mashed Potatoes
- Steamed Broccoli and Carrots Recipe
- Best Ways to Cook Fresh Carrots
- Oven Roasted Acorn Squash with Pumpkin Pie Spice
Summary
Your whole family will love these juicy, pan-fried turkey cutlets! They are dairy-free and make a great meal. With an almond flour crust, these turkey breast cutlets taste amazing—you won’t even miss the bread crumbs.
My step-by-step recipe guides you through seasoning and cooking the turkey cutlets to perfection, ensuring moist and tender results every time.
This could also be the perfect meal a few days before Thanksgiving, giving you a little teaser while 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.It comes equipped with a thermostat, ensuring that your food cooks uniformly.
Raw turkey is gluten-free. The gluten come from your coatings and seasonings, so choose wisely. This recipe uses almond flour, which is gluten free.
Gluten-Free Pan-Fried Turkey Cutlets Recipe
Ingredients
- 1 ¼ pounds thinly sliced turkey breast cutlets
- 1 ¼ cup almond 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
- 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 piece of turkey in the eggs and then coat with the flour mixture.
- Place the turkey pieces in the hot oil in a single layer and cook for about 3 minutes per side until golden brown. You will have to work in two batches. I think it's easier to work with 2 large skillets.
- As the turkey comes out of the oil, place it on a paper towel-lined plate.
- Squeeze the juice of half of a lemon over the hot cutlets and season with a little salt and pepper.
- Garnish with chopped parsley. Serve hot.
