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These Almond Crusted Turkey Cutlets make a quick and delicious 20-minute dinner! Oven baked on a sheet pan, this healthy dinner recipe makes juicy, turkey cutlets tender with the perfect crunch!
I really hope you’ve been loving these easy, 20-minute sheet pan meals! They’ve been my go to meals this summer. Now that I’m cooking for two, I’m always trying to make weeknight dinners as easy as possible.
Before I started dating the guy, I could pretty much make one or two meals over the weekend and eat leftovers all week. Not so much anymore.
While he does cook, he doesn’t plan. I’ve learned if I leave meals up to him, we’re either eating tuna and salad or salmon. If I’m not there, he’s eating pizza and God know whatever else. He truly flies by the seat of his pants.
That’s probably why he needs to lose a few pounds. Oops! Don’t tell him I said that. Exactly why you have to plan to lose weight!
These turkey cutlets are generously coated in almond flour. I love using almond flour to make fried recipe knock-offs like these Healthy Turkey Cutlets made with almond flour. Almond flour has a similar texture as fried foods, and when baked it gets a nice crispy, crunch!
To flavor the almond turkey cutlets, I added rosemary. It adds a burst of unexpected fragrance. I’m pretty sure rosemary isn’t used enough in recipes except in winter. Why is that? It’s sooooo good!!!
Speaking of good, these cutlets are tasty good for you. Going to whip up another batch tonight for dinner. They go perfect with almond crusted asparagus fries! Now, if only I could get the guy to eat that too.
Almond Crusted Turkey Cutlets
Ingredients
- 1 1/4 lbs turkey cutlets
- 2/3 cup almond flour
- 1 egg white
- 2 teaspoons rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 teaspoons extra virgin olive oil, for drizzling
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper or a slip mat.
- In a bowl, whisk together the egg white with 2 tablespoons of warm water.
- In a separate bowl, sift together the almond flour, rosemary, garlic powder, salt and pepper.
- Dip each cutlet into the egg wash then immediately into the flour mixture coating it generously.
- Place each cutlet onto the prepared baking sheet. Drizzle the oil on each cutlet. Place in the oven and cook 18-20 minutes until slightly brown around the edges.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
question… in your list of ingredients it states olive oil but the step by step recipe never mentions olive oil. after i prepare the turkey cutlets and have on the pan ready to go in oven-should i drizzle the olive oil on the cutlets?? thanks
Thank you for catching this and pointing it out! Yes, the oil is for drizzling before cooking. I updated the instructions to say that.
This was a hit with my kids. They all liked it, which is huge around here. With dairy and gluten dietary restrictions, it’s not easy finding meals that everyone enjoys. This will be added to our rotation of acceptable meals. Thank you!
These were delicious! The whole family including our kids loved these and we can never get them to eat healthy. haha
Hi could I use a whole egg instead off egg white ?
Yes, but keep in mind it will increase the calories and fat content.
Almond crusted or braised is basically the only way I like turkey. Crispy! YES PLEASE!
Haha do you think I could crust a whole turkey? Thanksgiving vibes!
These sound delicious! I love the smell of rosemary, you are right, it doesn’t seem to get enough play during the summer.
Glad you agree!
This is such a great idea! I have a bunch of chicken I need to use that would be delicious with this coating too. I’m a rosemary junkie – love that you included it!
It would go great with chicken!
YUMMMMMMM!!! These look delicious, I’ve got some pork chops in the fridge I bet this would work with too!
I’m sure it would!