Paleo Almond Crusted Turkey Cutlets make a fast & furious 20 minute dinner! Oven baked on a sheet pan with rosemary, this recipe makes juicy, tender cutlets with the perfect crunch! Paleo + Gluten Free + Low Calorie
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 Almond Crusted Turkey Cutlets. Almond flour has a similar texture as fried foods, and when baked it get 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.
P.S. This weekend there won’t be a meal prep recipe on Saturday or Monday due to Labor Day!
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Almond Crusted Turkey Cutlets
Ingredients
- 1.25 lbs turkey cutlets
- 2/3 cup almond flour
- 1 egg white
- 2 tsp rosemary
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt and pepper to taste
- 2 tsp 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.
- Place in the oven and cook 18-20 minutes until slightly brown around the edges.
Recipe Notes
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What I Used For The Recipe
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!
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!
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!
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!