This Almond Crusted Turkey Cutlets is gluten free and Lactose /dairy free. The orange sauce is a perfect accompaniment! The turkey is flavorful and juicy!
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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 Turkey Cutlet that was Dairy / Lactose Free and Gluten Free. It turned out absolutely delicious!! AND is SUPER easy!!
Orange pairs so well with so many different proteins. Fish, seafood, beef, pork, and yes, even poultry! So why not make the sauce with orange? The sherry adds a sweet, almost smoky flavor to the sauce and it has more depth than other wines.
Seasonally, you can find turkey tenderloins but buying a whole turkey breast will save you some money. It’s really very easy to debone the breast. Just follow the bone down with a very sharp knife.
Love turkey? It’s one of my favorites! I also love these Turkey Enchiladas!
Enjoy! And have fun cooking!
This schnitzel is made with turkey breasts!
- 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 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