Serves: 4
Total Calories: 765
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.
This Almond-Crusted Turkey Cutlets With Mustard Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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