Almond-Crusted Turkey Cutlets With Mustard Cream: The Best Almond-Crusted Turkey Cutlets With Mustard Cream Recipe from Cook'n

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	Almond-Crusted Turkey Cutlets With Mustard Cream

Serves: 4

This simple breaded turkey cutlet is anything but ordinary. The breading is seasoned almond meal, which is nothing more than finely ground almonds. It is sold by several manufacturers but is not a popular item and therefore is not always available. You can make your own easily using a food processor (see Homemade Convenience: Nut Meal). A mixture of sour cream and mustard adheres the almond coating to the cutlets and forms a pungent, creamy pan sauce.

   1 1/2 cups almonds meal
   1/2 teaspoon garlic salt
   1/2 teaspoon dried poultry seasoning
   1/2 cup sour cream
   1/4 cup honey Dijon style mustard
   4 turkeys cutlets, 5 to 6 ounces each
   2 tablespoons olive oil
   1 cup chicken broth

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Set a rack on a sheet pan. Mix the almond meal, garlic salt, and poultry seasoning on a large sheet of plastic wrap or wax paper. Mix the sour cream and mustard in a small bowl.

Brush a turkey cutlet with a thin coat of the sour cream mixture. Dredge in the almond mixture until thoroughly coated and place on the rack to rest. Repeat with all of the cutlets.

Heat the oil in a large, nonstick skillet over medium heat. Brown the cutlets on both sides, reduce the heat, and cook on medium-low until the cutlets are firm to the touch, 5 to 8 minutes (depending on the thickness), turning twice during cooking.

Remove the cutlets to a serving platter, and drain off any oil left in the pan. Add the broth to the skillet and heat to simmering. Stir in the remaining sour cream mixture and heat through (don’t boil, or the sour cream will split). Pour over the cutlets, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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