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FODMAP Free Crispy Turkey Cutlets

FODMAP Free Crispy turkey cutlets

FODMAP Free Crispy turkey cutlets

FODMAP Free Crispy Turkey Cutlets
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delightful, delicious and fast! A FODMAP free dinner in 30 minutes.
  • 2 pounds turkey cutlets
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground pepper
  • 4 tablespoons coconut flour
  • 1 cup gluten free bread crumbs
  • ½ cup grated fresh parmesan cheese
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons poultry seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon dry mustard
  • 1 tablespoon poultry seasoning
  • 1 teaspoon fennel seeds, slightly ground
  • ½ cup pecans, chopped
  • 1 tablespoon lemon zest (or ½ tablespoon dried lemon peel)
  • 3 eggs, well beaten
  • Olive oil (for frying)
  1. Combine gluten free bread crumbs, parmesan cheese, red pepper flakes, poultry seasoning, cumin, fennel and pecans in food processor and pulse until nuts are well chopped.
  2. Place nut mixture on a plate.
  3. In a small bowl, beat the eggs.
  4. Lightly cover the bottom of a large skillet with olive oil and heat for 5 minutes on medium high heat.
  5. While oil is heating, rinse turkey in cold water and pat dry.
  6. Mix salt, pepper and coconut flour in a shaker bag. *
  7. Toss turkey cutlets in coconut flour mixture and set aside.
  8. Dip floured chicken in eggs and then in pat onto nut mixture so turkey is well covered.
  9. Gently place covered cutlet in the hot oil.
  10. Cutlets should be cooked in a single layer for approximately 3 minutes on each side.
  11. Turkey is cooked when the juices run clear and breading is evenly browned.
  12. Transfer cooked turkey to serving platter and keep warm until all meat is cooked.
  13. Repeat the frying process until all pieces are cooked.
  14. For a tasty option - drizzle cooked cutlets with Basil-Parsley-Chive Sauce.
  15. Garnish with fresh parsley and chopped fresh tomatoes (optional).
* I use food storage bags.

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