The other day our store had a great sale on organic turkey breast cutlets. We figured why not give them a try and see how they taste. We like turkey enough on Thanksgiving and honestly the sale was too good to pass up. We bought a few packs and froze some, which I’m not a fan of. I prefer my food fresh, but with the price of organic chicken so high it was worth making an exception.
This weekend, we were in the mood for fried cutlets. We don’t have them often, but we just really wanted some comfort food. Of course I used my avocado oil for a healthier frying option (higher smoke point). The cutlets were breaded and fried up then drained on paper towels to remove some of the oil. While not the healthiest way to cook, they were juicy and delicious. If my kids were still home I doubt they would have noticed they weren’t chicken.
Both turkey and chicken cutlets are healthy protein options for your meals. They are quite similar in nutritional makeup with turkey coming in only slightly lower in calorie count. The decision to eat one over the other will really come down to your personal taste preference. For me it was a nice change of pace and I will definitely rotate them into my protein selection. Here are two popular recipes that call for turkey cutlet that I’m making this week.
Turkey Cutlet Sandwich with Smoked Paprika Mayo and Roasted Peppers
Ingredients
2 tbsp mayonnaise
1 tsp smoked paprika
1 pound turkey cutlets
4 baguettes sliced in half
2 bell peppers sliced and roasted
Directions
- Mix mayonnaise and paprika.
- Season cutlets with avocado oil, paprika, salt and pepper.
- Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers.
Turkey Cutlets with Lemon-Caper Sauce
Ingredients
Flour
1 pound turkey cutlets
1 tablespoon avocado oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons capers
lemon wedges
Directions
- Make sure to trim your cutlets so they are thin.
- Combine flour, salt, and pepper; dredge turkey in mixture.
- Cook in skillet with avocado oil in batches, 2 minutes on each side or until golden. Remove from skillet and cover to keep warm.
- Add white wine and lemon juice to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
- Stir in garlic and capers
- Spoon sauce over turkey.
I’m looking forward to trying out some other new recipes with my turkey cutlets. These two are favorites for chicken cutlet, so I’m really just swapping out the meat. If you have a turkey recipe you’d like to share, please post in the comments below.
Reclaiming My Health 