March 16, 2015

Recipe Monday – Almond Crusted Turkey (or Chicken) cutlets with Tomato Arugula Salad

Another thank you to Melissa for this delicious recipe!

1 Cup almond meal
2 t/l Italian seasoning
1 tbl crushed red pepper flakes
1/2 teas salt
1/2 teas freshly ground black pepper
2 organic free-range eggs
8 x 3oz organic free-range turkey (or chicken) cutlets, thinly pounded
2 tbls olive oil
4 cups wild arugula
2 cups grape tomatoes, halved
1/2 teas salt
1/2 teas freshly ground black paper
1 teas balsamic vinegar
1. On a large plate, combine the almond meal, italian seasoning, red pepper flakes, salt, and pepper and stir to combine.
2. In a shallow bowl, whisky the eggs until frothy
3. Dredge the cutlets in the egg wash and then in the almond-meal mixture, coating the cutlets evenly. Set aside.
4. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add four cutlets and cook 2-3 minutes on each side, or until lightly browned and crispy. Transfer the cutlets to a platter and keep warm. Repeat with the remaining olive oil and cutlets.
5. To make the salad topping, combine the arugula, tomatoes, salt, pepper in a large bowl.
6. to serve, top the cutlets with the salad and drizzle with balsamic.
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