Breaded Turkey Cutlets 🦃

Who doesn’t love chicken fingers? I remember breaded chicken breast was always a favorite childhood dinner served with mashed potatoes and green peas 🍽

I can vividly remember that I stole the little scrambled egg that was left over after breading straight from the pan, crispy and full of yummy chicken juices 😍

While traditional chicken fingers are unfortunately full of gluten and other grains, we have modified the recipe and have decided to bread it in almond flour, which tastes super yummy as well and gives the whole thing an extra boost of healthy fat in addition to the egg 💪🏻

Since it’s hard to get chicken right now, we used turkey breast cutlets from US Wellness Meats, but you can of course swap this for chicken breast 🦃

My guide to poultry can be found here !

To make this delicacy you need:

1-2 turkey breast cutlets per person, each one is typically 4-5 ounces 🦃

Eggs 🥚 (the amount depends on how many cutlets you’re making, in general one egg is enough for 2-3 cutlets)

Almond or another nut flour 🌰 (blends work well too, but coconut flour cannot be substituted because it has an entirely different consistency)

Salt and pepper for seasoning 🧂

Curry powder or another seasoning of your juice, my mom opted for an umami spice blend 🌶

Ghee, lard or duck fat for frying 🍳

To make:

Begin by heating up the cooking fat in a pan, and pt the Turkey cutlets dry. Season with salt and pepper and other seasoning if you choose to do that.

Break and beat the eggs in a shallow bowl, and fill another shallow bowl with almond flour.

Create an assembly line close to the pan with the warm fat. Start by drenching the cutlets in the egg and then transfer into the almond flour, making sure it’s adequately covered from all sides. Press the meat down into the flour and pour more over to ensure an even coating. Repeat this for all cutlets and make sure you have enough fat in the pan for frying.