Go Back

Healthy Almond-Flaxseed Turkey Schnitzel

My mother-in-law used to make turkey schnitzel for special family dinners and we all loved it. In those days, she always used turkey cutlets, but lately, I’ve had some difficulty finding them at my market. If you have a nice, accommodating butcher, they can make cutlets for you from turkey breast, or you can do it yourself, or chicken tenders are a great substitute, which we do when we can’t find the turkey. 
In either case, you will pound the meat between layers of plastic wrap until it’s about 1/4 –inch thick, dredge it in egg, and roll wrap it in crumbs of one sort or another. Sometimes, we add Dijon mustard to the egg wash to give it a different flavor and sometimes we mix the crumbs with finely grated Parmesan cheese. It’s always fun to add a new twist to your favorite schnitzel recipes.
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 2 lbs. turkey cutlets can also use chicken tenders
  • 3 eggs beaten
  • 2 tablespoons milk
  • 1 tablespoon Dijon mustard optional
  • 1 cup flaxseed meal
  • 1 cup extra-fine almond flour
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup olive or canola oil
  • 1/2 cup finely grated Parmesan cheese optional
  • Garnishes:
  • 2 lemons cut into wedges
  • Several sprigs of Italian parsley

Red Onion Jam

    Instructions

    • In batches, place turkey cutlets or chicken tenders in between two sheets of plastic wrap. Pound with a meat pounder until about 1/4-inch thick. Set aside on a plate.
    • Mix lemon pepper, oregano, salt, pepper, and garlic powder with flaxseed meal and spread out onto a tray or a dinner plate. *If you want to use Parmesan cheese, add it to this mixture.
    • Mix egg with milk and Dijon in a shallow bowl or a pie dish. Dip each cutlet or tender in this mixture to completely cover.
    • Dredge moistened cutlets in almond flour-flaxseed meal mixture until thoroughly coated on all sides.
    • Heat oil in a skillet and cook over medium heat until browned. Flip cutlets to brown the other side. Reduce heat and continue to cook until cooked through.

    Notes

    *To make this even lighter, you can use cooking spray in place of the oil, but we do like the oil because it makes a crispier crust.
    Serve with lemon and parsley garnish and a large spoonful of red onion jam!