Delicious coating that is better than using breadcrumbs. Use this crumb coating for shrimp, chicken, pork, veal… just about anything.


Nut Crusted Turkey Cutlets for Bariatric Eating

Nut Crusted Turkey Cutlets
  • ⅔ cup pecans or almonds
  • ¼ cup grated Parmesan
  • ½ teaspoon ground thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Olive oil
  • One pound turkey cutlets, cut from a breast or tenderloin and pounded into thin cutlets
  1. Pulse the nuts, Parmesan, thyme, salt and pepper in a food processor until mixture resembles fine breadcrumbs and transfer to a shallow dish. Dredge each turkey cutlet, one at a time in the egg, and lightly coat with nut mixture, pressing to adhere to both sides.
  2. In a large skillet, heat the olive oil over medium high heat. Arrange half the crusted turkey cutlets in the pan and cook 2 to 3 minutes per side until golden on each side and cooked through. Remove to paper towel lined plate. Repeat with remaining cutlets. Serve immediately.