Almond Crusted Turkey Cutlets - Turkey Schnitzel

Name: Almond Crusted Turkey Cutlets - Turkey Schnitzel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 -12 servings
Ingredients: 1 Tbsp olive oil; 1 Tbsp dairy free butter/ margarine; 1/2 medium shallot; 3 green onions; 1 whole large orange; Juice from orange; 1/2 cup honey; 1 cup dry sherry; 1 cup chicken stock; 1 Tbsp minced fresh rosemary; 2 tsp fresh thyme, minced; 2 tsp fresh sage, minced; 1/4 cup cornstarch; 1/4 cup cold water; 1 whole turkey breast; 2 cups ground; 1 cup gluten free; 2-3 tsp salt; 2-3 tsp pepper; 1 Tbsp minced fresh rosemary; 2 tsp fresh thyme, minced; 2 tsp fresh sage, minced; 1 1/2 - 2 cups unsweetened almond milk; about 6 eggs

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Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
10 -12 servings
Calories
405 kcal
Course
Main Course
Cuisine
German

Almond Crusted Turkey Cutlets - Turkey Schnitzel

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This schnitzel is made with turkey breasts!

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Ingredients

Servings

Orange Sauce

1 Tbsp olive oil
1 Tbsp dairy free butter/ margarine (or similar Lactose Free Margaine)
1/2 medium shallot , finely minced
3 green onions , tops and whites, sliced
1 whole large orange , zested (about 2 Tbsp.)
Juice from orange (about 1 cup)
1/2 cup honey
1 cup dry sherry
1 cup chicken stock
1 Tbsp minced fresh rosemary
2 tsp fresh thyme, minced
2 tsp fresh sage, minced
1/4 cup cornstarch
1/4 cup cold water

For Turkey Breasts

1 whole turkey breast , de-boned
2 cups ground , whole, not blanched almonds (About 2 1/2 cups before grinding)
1 cup gluten free , all purpose flour
2-3 tsp salt
2-3 tsp pepper
1 Tbsp minced fresh rosemary
2 tsp fresh thyme, minced
2 tsp fresh sage, minced
1 1/2 - 2 cups unsweetened almond milk
about 6 eggs , whisked. May need more so have a few extras on hand

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Instructions

Orange Sauce

Heat Olive oil and Margarine in a medium saucepan.
Saute' shallot and white parts of the green onion until soft and beginning to brown.
Add rosemary, thyme and sage. Continue to saute' until spices are very fragrant.
Add tops of the green onion and saute' a few more minutes.
Add Sherry. Cook at a fast simmer until sherry is reduced by half. About 5 minutes.
Add the honey, orange zest, orange juice and chicken stock. Again, cook until reduced by at least half, about 10 minutes. Sauce can be made ahead to this point. Refrigerate for up to 2 days. Reheat to a simmer. Continue with directions.
When reduced, whisk the cornstarch and water, to a slurry. Whisk into orange sauce. Reduce heat to medium low and cook along for about 5 minutes.

For Turkey

Slice the turkey breasts by slicing horizontally into the thick, long side of each breast. Using a mallet, pound the turkey to about 1/4" thick. Cut tenderloins out of each breast. Then cut the rest of the breasts into about 6 more pieces (depending on the size of the turkey)
For breading; Mix together, ground almonds, gluten free flour, salt, pepper, and spices.
Set up a dredging station. Almond milk in one bowl, eggs in a second bowl and prepared breading in the third.
Dredge each piece of breast in the order above. Place on a plate. Heat oven to 300°F.
When all the turkey breasts are breaded, heat 2 tablespoons olive oil in a large, heavy bottom frying pan, until very hot.
Fry turkey breasts until nicely browned. Place on a baking sheet and move to the oven to keep warm.
When all the turkey breasts are browned, Check internal temperature with a digital thermometer. Internal temperature should be 165°F. If they are not up to temperature increase oven temperature to 350°F and check internal temperature every few minutes until they are cooked through. Be careful not to overcook!
For method or serving suggestions, see website link above.
Note: I use as little salt in my recipes as I possibly can. If you like a lot of salt, increase amount of salt by approximately 1/3.

Equipments used:

Notes

Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, in 350°F oven for about 20 minutes, until hot.
If you would like to freeze, bread the turkey. Let it set up on a rack placed over a baking sheet for about 30 minutes. Wrap each cutlet in plastic wrap separately. Then you can freeze a few in freezers containers.
When you like to eat the frozen cutlets, fully thaw in the refrigerator. Then proceed from step 5 above.
Sauce can be made ahead to step 5. Thicken just before serving.
Pound cutlets out to ensure tender turkey.
If using whole turkey, place dark meat and carcass in crockpot to make stock or soup.
Turkey and sauce leftovers can be refrigerated for up to 3 days.
If leftover sauce becomes too thick, thin with a little water.
Freezing leftovers is not recommended. The turkey has a tendency to dry out.

Nutrition Information

Show Details

Calories 405kcal (20%) Carbohydrates 28g (9%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 74mg (25%) Sodium 702mg (29%) Potassium 380mg (11%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 125IU (3%) Vitamin C 3mg (3%) Calcium 42mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 10-12 servings

Amount Per Serving

Calories 405 kcal

% Daily Value*

Calories	405kcal	20%
Carbohydrates	28g	9%
Protein	26g	52%
Fat	13g	20%
Saturated Fat	4g	20%
Cholesterol	74mg	25%
Sodium	702mg	29%
Potassium	380mg	8%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	125IU	3%
Vitamin C	3mg	3%
Calcium	42mg	4%
Iron	2.2mg	12%