Saturday, March 16, 2013

Turkey Cutlets

Turkey cutlets are easy to cut from a turkey breast tenderloin.  I simply cut the tenderloin in two pieces and pounded them thin between plastic wrap.  I then dredged them in coconut flour and sprinkled them with a combination of paprika, ground cumin and cinnamon and as always seasoned with salt and pepper.  I pan sauteed these in red palm fruit oil which gave it a lovely red hue.  All the flavors in this worked together really well.  I'm sure we will be having this often.

Our side dishes for dinner were pan fried sweet potato cubes with just a hint of cinnamon and steamed green beans.

Here is what the menu looked like for today:

Breakfast - a fruit shake

Lunch - salad plate with chicken, garbanzo beans, red pepper, red onion, walnuts and a simple vinaigrette

Turkey Cutlets
Makes 2 servings

1 turkey tenderloin (1/2 to 3/4 pound)
1/4 cup coconut flour
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
Red palm oil (or olive oil)

Cut tenderloin in half and pound each half between plastic wrap until 1/8-1/4-inch thick.  Combine paprika, cumin, cinnamon and salt and pepper.  Dredge cutlets in flour and sprinkle on both sides with spices.

Melt red palm oil in hot skillet and brown seasoned cutlets on both sides until golden brown, about 4-5 minutes per side.

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