These Turkey Cutlets are gluten free and dairy free. The turkey schnitzel is perfect for smaller gatherings around the holidays.
Origin of this dish
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.
My goal when developing this Turkey Schnitzel was to make it dairy / lactose free and gluten free. Since then I have made it on countless occasions and it is everyone’s favorite way to enjoy turkey!
Traditional German schnitzel is veal or pork and is normally served with lemon. I thought that the lemon may overpower the turkey, so decided on orange for the citrus. Orange pairs perfectly with milder meats and seafood.
Why should you make the turkey schnitzel?
- Perfect for the holidays.
- Great for small gatherings. Buy a single breast.
- Delicious and incredibly easy.
- Takes less time than roasting a turkey.
- Different twist on a traditional holiday meal.
What you need for the orange sauce
- olive oil
- butter
- shallot
- green onion
- large orange or 2 small
- honey
- dry sherry
- chicken stock
- fresh rosemary
- fresh thyme
- fresh sage
- salt and pepper
- cornstarch
What you need for the breading
- turkey breast
- ground almonds
- gluten free flour
- fresh rosemary
- thyme, fresh
- fresh sage
- salt and pepper
- eggs
- almond milk
How to make the orange sauce
- Chop shallot and green onion.
- Add margarine and a splash of oil to a small saucepan. Saute white parts of onion and shallot until edges are golden. Add spices and green onion tops and saute until fragrant.
- Add sherry to pot. Cook down until half of the volume remains.
- Next add the honey, chicken stock and orange juice
- Add orange zest. Cook down by half again.
Sauce can be made a day or two ahead to this point. To finish, reheat the sauce. Add the cornstarch mixed with water. Cook along for a few minutes until thick and bubbly.
How to breast the turkey
Seasonally, you can find turkey tenderloins but buying a whole turkey breast will save you some money. To debone the turkey;
- If using whole turkey, separate leg and thigh from both sides of the bird. Run a sharp knife along the thigh bone to separate the bottom edge of the breast.
- Continue slowly working your way up the rib cage.
- Keep pulling breast away from the bone as you work to expose the bones that you need to follow.
- Remove entire breast from carcass. Slice into cutlets.
Depending on the size of your turkey, you should end up with at least 8 and up to 12 cutlets. Note: The thighs can be deboned and breaded if you need more meat to feed your crowd.
Breading the turkey
- Season milk with salt and pepper.
- Season eggs with salt and pepper.
- Mix the flour, almonds, chopped herbs, salt and pepper together in a large bowl.
- Pat turkey dry if necessary. Dip cutlet in milk, then egg and finally in the breading mixture. Let excess drip off a little for each step. Place on platter.
- Fry schnitzel in a heavy bottom pan in shallow neutral oil until golden on first side.
- Flip and brown the other side.
Check internal temperature of the meat. It should measure 165°F. If it is not, bake at 350 until it reaches the proper internal temperature.
To keep the turkey schnitzel warm, place it in a 250°F oven until ready to serve. Serve with warm orange sauce.
Helpful tips for these turkey cutlets
- 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.
Other delicious recipes using turkey
Tools I Use
These turkey cutlets are a great way to celebrate the holidays if you want something a little different than roasted turkey.
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
📖 Recipe
Almond Crusted Turkey Cutlets – Turkey Schnitzel
Ingredients
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
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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- 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
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Originally Published 1/8/2015
Nathan
I’ve never made schnitzel before, but this makes it seem so easy! And I love the sauce too, I might have to try that with some other recipes!
Beth Neels
It’s totally easy Nathan. And the sauce is great on any poultry, fish or pork, especially. Thanks!
Kathryn Donangelo
Wow this is such a great idea! I love the almond crust and is a great way to incorporate turkey more! Thank you so much for this great idea!
Beth Neels
Thank you Kathryn. so glad you liked the recipe!
Beth
Oh my goodness this looks so delicious and tasty! I can’t wait to give this a try! So excited!
Beth Neels
Thanks Beth! Let me know how you like it!
Emily
This is an absolutely delicious way to change up turkey!
Beth Neels
Thanks Emily! I really appreciate it!
Emmeline
Now this looks seriously yummy!! I never had breaded turkey but I love breaded chicken – and turkey! So this I have to try.
Beth Neels
It’s super tasty. Thanks Emmeline!
Patty
Yum! The kid that’s still in me just adores schnitzels 🙂
Binky
This schnitzel is really very healthy for you, Patty! None of that heavy cream based sauce on this baby! Thanks, my friend!
Joyce
Turkey schnitzel is such a fantastic idea! That almond crust sounds to die for with that orange sauce too! I love that it’s made with sherry! So much flavour!! 😀
Binky
Thanks so much Joyce! It is very moist and super flavorful!!
Katie | Healthy Seasonal Recipes
I think it so cool that you healthified this recipe from your travels. I love being inspired by the food from traveling and then I just let my imagination go.
Binky
Thanks so much for your comment, Katie! It is fun to get inspiration from ones travels!
Adriana Lopez Martin
This is lovely great idea to make an almond crust and use it for a turkey tenderloin. Very nice and elegant application. Must try your recipe soon.
Binky
Thank you so much, Adriana! I appreciate your comment so much!
lisa
I love a good schnitzel — and that orange sauce sounds heavenly.
Binky
Thanks, Lisa! The sauce really compliments the schnitzel so well!
Jacque Hastert
These flavors are making my mouthwater!
Binky
Thanks, Jacque! It has effect on people!! 🙂
Ann
Lovely Schnitzel, plus it’s turkey! I love the healthy element in that. 🙂
Binky
Thank you Ann! This is so delicious! I’m sure you would love it!
Jas @All that's Jas
That looks so good! Love schnitzels especially Wiener Schnitzel! Gotta try this amazing recipe. Btw, congrats on winning the Recipe Showdown challenge! Can’t wait to see what ingredient you’ll pick out for March! 😀
Binky
You’ll love the March ingredient, Jas! It’s one of my favorites!!