The inspiration for this recipe came from a dish I had at a restaurant in Bavaria. It was many years ago and my Mom and I have been talking about recreating it since then. Of course being that it was Bavaria, it was probably smothered in a cream sauce and we were probably not lactose intolerant at the time. Things being as they are now, the challenge now was to make a delicious dish that was Dairy / Lactose Free and Gluten Free. It turned out absolutely delicious!! AND is SUPER easy!!
First chop up the shallots, green onion and enough spices for both the Orange Sauce and the breading.
Add rosemary, thyme and sage and saute’ for a few more minutes, until spices are very fragrant. Add tops of green onions. Cook for another few minutes.
Next, add sherry and cook over medium heat until reduced by about half.
Add honey, orange zest and orange juice.
Add chicken stock and cook down again to at least half. I also added a large peel of orange to intensify the orange flavor. You can hold it here until you have the turkey breaded and starting to saute’
Place whole almonds in food processor. Process to very fine but don’t go too far or you’ll end up with almond butter!
Pound turkey cutlets to about 1/4 inch thick. I couldn’t find turkey cutlets so bought a turkey breast and cut into about 12 pieces, 6 pieces per breast depending on how large the breasts are.
Add gluten free flour and spices, salt and pepper to the ground almonds. Mix well. Set up a dredging station. Almond milk in bowl on the left, beaten eggs in the middle bowl and breading in the bowl on the right. First dip breast piece in milk then in the egg. Coat with the breading, pressing down to make sure you get breading all over the breast pieces.
Set on a plate or plastic board. Continue until all pieces are breaded.
Apologies for this hideous photo! Brown in about 2 tablespoons olive oil on both sides. While turkey is browning, mix 1/4 cup corn starch mixed with 1/4 cup of cold water, to make a slurry. Whisk cornstarch mixture to orange sauce. Cook on low, stirring occasionally until ready to serve turkey. Place turkey in a 300°F oven when browned. When all pieces are browned, measure internal temperature of turkey to make sure they are done. Oven can be turned up to 350°F and turkey can be baked until internal temperature reaches 165°F. Mine were done when they were all done browning. If your breast pieces are thicker, they may not be done. Just keep checking the temperature every few minutes or so. Be careful not to overcook!
Slice the breasts across the grain. Serve with orange sauce, fresh cranberry orange relish, smashed red potatoes (made with almond milk and Fleischmann’s unsalted margarine), steamed brussel sprouts and sauteed green beans.
- 1 Tbsp. Olive oil
- 1 Tbsp. Fleischmann;s Unsalted 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. fresh Rosemary
- 2 tsp. fresh Thyme
- 2 tsp. fresh Sage
- 1/4 cup cornstarch
- 1/4 cup cold water
- 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. fresh rosemary
- 2 tsp, fresh thyme
- 2 tsp. fresh sage
- 1 1/2 - 2 cups almond milk
- about 6 eggs, whisked. May need more so have a few extras on hand
- 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.
- 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 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.
Originally Published 1/8/2015