Post by barb43 on Aug 13, 2020 22:41:03 GMT
Spicy Coconut Turkey Cutlets
. . . Just a little spicy kick! Serve with mashed potatoes and the pan gravy.
Ingredients:
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
'Slight' 1/4 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Dried Thyme, & if you have none,
use 1/4 tsp Italian Seasoning
1/2 tsp Dried Parsley, & more to taste
1/4 tsp Weber Kickin' Chicken Seasoning
1/4 cup Coconut Flour
Approximately 1-1.25 lb of Turkey Cutlets
2 Tbsp Butter
1 Tbsp Olive Oil
Low Sodium Vegetable Broth, as needed
Directions:
1. In a small bowl, mix together all of the spices and the coconut flour. Sprinkle on more Dried Parsley, if desired.
2. Dredge the turkey cutlets in the spice-coconut flour mix, until both sides are coated.
3. Heat the butter and oil in a large, heavy skillet over medium heat. Saute the turkey cutlets until golden brown. Note: The oil & butter will not go far enough. Before the skillet cooks dry, which will happen quickly, add in a little vegetable broth. As the cutlets cook, turn them periodically, and add more broth.
Note: You do not want the skillet sauce to be so runny that it's soupy, but you don't want the skillet to cook dry - there should be some pan gravy at all times.
4. When the turkey cutlets are cooked through, and if the pan gravy is a little thick, serve them up! If the pan gravy is too thin, remove the cutlets and bring the pan gravy to a boil. When it begins to cook down, lower the heat and let it cook till it's the thickness you desire.
. . . Just a little spicy kick! Serve with mashed potatoes and the pan gravy.
Ingredients:
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
'Slight' 1/4 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Dried Thyme, & if you have none,
use 1/4 tsp Italian Seasoning
1/2 tsp Dried Parsley, & more to taste
1/4 tsp Weber Kickin' Chicken Seasoning
1/4 cup Coconut Flour
Approximately 1-1.25 lb of Turkey Cutlets
2 Tbsp Butter
1 Tbsp Olive Oil
Low Sodium Vegetable Broth, as needed
Directions:
1. In a small bowl, mix together all of the spices and the coconut flour. Sprinkle on more Dried Parsley, if desired.
2. Dredge the turkey cutlets in the spice-coconut flour mix, until both sides are coated.
3. Heat the butter and oil in a large, heavy skillet over medium heat. Saute the turkey cutlets until golden brown. Note: The oil & butter will not go far enough. Before the skillet cooks dry, which will happen quickly, add in a little vegetable broth. As the cutlets cook, turn them periodically, and add more broth.
Note: You do not want the skillet sauce to be so runny that it's soupy, but you don't want the skillet to cook dry - there should be some pan gravy at all times.
4. When the turkey cutlets are cooked through, and if the pan gravy is a little thick, serve them up! If the pan gravy is too thin, remove the cutlets and bring the pan gravy to a boil. When it begins to cook down, lower the heat and let it cook till it's the thickness you desire.