Gluten-Free Pan-Fried Turkey Cutlets Recipe
Pan-Fried turkey cutlets are golden brown and crisp, the ultimate comfort food. This easy recipe uses a little rice flour, almond flour and seasonings. It comes together fast, making it perfect for a quick weeknight dinner.
Ingredients
- 1 ¼ pounds thinly sliced turkey breast cutlets
- 1 ¼ cups 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.
Notes
How to Keep The Turkey Warm Before Your Meal
If dinner is about 30 minutes away, you can keep the cooked turkey warm in a 200°F oven. Preheat the oven before you start cooking and line a large sheet pan with parchment paper.
Once the turkey is cooked and seasoned with lemon and salt, place it on the pan. Keep it in the oven, uncovered, for up to 30 minutes to stay warm without drying 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
Nutrition
Calories: 811.6kcalCarbohydrates: 29.3gProtein: 93.4gTotal Fat: 40.6gSaturated Fat: 3.9gCholesterol: 340.9mgSodium: 1364.7mgPotassium: 310.5mgFiber: 11.4gSugar: 5.5gNet Carbohydrates: 17.9g
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