Gluten Free Pecan Crusted Turkey Cutlets
Last week while cleaning out the freezer for Pesach I found a package of turkey cutlets. I thought of the recipe that my wife used to make that was in the Kosher By Design cook book, it was for a Walnut Crusted Turkey. The original recipe includes a sauce that is good but I like to keep things simple. We use canned cranberry sauce, many stores in Israel that cater to the Anglo community carry this item. Since I did not have enough walnuts I decided to improvise and came up with my version of the recipe. I hope you enjoy this Gluten Free Recipe
Equipment
- 1 food processor or you can use a knife and a nut chopper
- 1 container with a locking lid or a zip lock bag
- 1 set of measuring spoons
- 1 measuring cup
- 2 bowls one for the eggs and one for the nut and gluten free flour mix
- 2 cups for cracking the eggs
- 1 frying pan
- 1 spatula
- 1 paper towels
- 1 plate
Ingredients
- 1 kilo turkey cutlets
- 1.5 cups finely chopped raw pecans
- 1 cup gluten free flour
- 1 tsp fine granulated salt
- 1 tsp coarse ground pepper
- canola oil to cook in
Instructions
- Grind about 2.5 cups of pecans halves in a food processor using the “S” blade to get 1.5 cups of finely ground pecans. Do not over-grind a little bit of texture makes it taste better
- Pour the chopped nuts into the container with a locking lid or a zip-lock bag
- Add the gluten free flour
- Add the salt and pepper
- Shake the mixture -- this can be done the day before
- Crack and beat the eggs and place them in one of the bowls
- Pour the nut and gluten free flour mixture into the other bowl
- Dip turkey in the beaten egg and then dip then dredge turkey in the nut and gluten free flour mixture
- Heat oil in a frying pan
- Pan fry cutlets in the frying pan for about 5-6 minutes per side adding oil as necessary
- When the turkey cutlets are done, place them on a plate with a paper towel to absorb the extra oil
- Serve with cranberry sauce