Low-Carb Turkey Cutlets with Dijon Sauce
Low-Carb Turkey Cutlets with Dijon Sauce won’t win any beauty contests, but this is a super-quick and easy recipe and if you have picky kids, just give them a piece without the sauce! And this tasty recipe is low-carb and dairy-free, and with the sauce without flour it can be Keto, gluten-free, and South Beach Diet Phase One. Use the Turkey Recipes to find more recipes like this one.
I’ve been getting so much satisfaction from the process of updating my very earliest recipes with new photos. Not only does it give me a chance to cook some of my favorite recipes again, but I know that the new photos might entice someone to try a recipe that they probably wouldn’t have been inspired to cook otherwise. I was so happy to get new photos for this delicious recipe of quickly-sauteed turkey cutlets with Dijon sauce.
When I first posted this recipe, I dredged the turkey cutlets in a very small amount of flour, but this time I decided to use almond flour to make a recipe that would work better for people who might like to eat this for a lower-carb option. The almond flour (not almond meal, which is coarser) worked well to coat the turkey pieces before cooking. And I also skipped the one tablespoon of flour in the sauce and just added a bit more mayo to thicken the sauce a bit. (Low-Carb Turkey Cutlets with Dijon Sauce was updated May 2012 with greatly-improved photos and step-by-step instructions.)
This recipe starts with turkey breast cutlets, but if you can’t find them, just use thinly sliced turkey breast pieces.
Since turkey breast is so lean, and these pieces are so thin, it’s important to cook them very quickly or they’ll dry out.
Mix the almond flour, poultry seasoning, chicken rub, salt or Vege-sal, and pepper in a dish that will easily hold the cutlets. (If you don’t have the exact seasonings I used, you can substitute any seasoning mix that would taste good on poultry.) Then dip each turkey piece in and rub the almond flour mixture on both sides.
I used a mixture of butter and olive oil for best flavor (and I wouldn’t worry too much about such a small amount of butter per serving) but you can certainly use all olive oil. Heat the oil over medium heat, then add the turkey cutlets. Watch carefully and turn them when they are barely starting to look done on the edges, about 2 minutes.
Then cook them an additional 1-2 minutes on the other side, until they feel firm (but no hard) when you press on the meat with your finger. Be careful not to overcook!
Remove the meat to a place and cover with foil to keep it warm. (I rarely bother doing this but for this recipe I would because the pieces are so thin they’ll cool down quickly.
Add the chicken stock to the pan and cook about 2 minutes, scraping off the crumbly parts that stick to the pan with a whisk or turner.
Then add the mayo/Dijon mixture. Lower the heat and whisk like mad to get the sauce ingredients all combined. (If you’re not that experienced making pan sauces, using a whisk is crucial.) Cook just until the mixture is thickened, a couple of minutes more. Serve sauce over turkey pieces.
More Tasty Recipes with Turkey:
Turkey Recipes Index ~ Slow Cooker or Pressure Cooker
Grilled Sriracha-Sesame Turkey Meatballs from Kalyn’s Kitchen
Gluten-Free Turkey Tetrazzini from Gluten Free Easily
Turkey Pesto Meatloaf with Tomato Sauce from Kalyn’s Kitchen
Low-Carb Turkey Cutlets with Dijon Sauce
Low-Carb Turkey Cutlets with Dijon Sauce is a super-quick and easy recipe that is low-carb and dairy-free.
- 4 turkey cutlet slices
- 3 T almond flour (not almond meal, which is coarser)
- 1 tsp. poultry seasoning
- 3/4 tsp Pride of Szeged Chicken Rub (or use your favorite all purpose seasoning that tastes good on poultry)
- Vege-Sal or salt (to taste, but I only used a tiny bit of salt)
- fresh ground pepper to taste
- 1 T olive oil + 1 T butter (or use 2 T olive oil or 2 T butter; you may need less depending on your pan)
- 3/4 cup chicken stock
- 1 T Dijon mustard
- 2 T mayo
- Combine almond flour, poultry seasoning, chicken rub, Vege-Sal, and pepper in flat dish.
- Dredge all turkey pieces in almond flour mixture and set aside.
- Heat nonstick frying pan big enough to hold all the pieces in one layer, add olive oil and melt butter over medium heat.
- Add turkey cutlets and watch until they barely start to look done on the edges, about 2 minutes, then turn and cook for 1-2 minutes longer on the other side.
- The turkey is done when it feels firm (but not hard) to the touch.
- Remove turkey to a plate and cover with foil to keep warm.
- Deglaze the pan with chicken stock, stirring well to get browned bits from the bottom of the pan.
- Whisk together Dijon and mayo, then whisk into the sauce.
- Cook sauce, whisking the whole time, until it is reduced by about 1/3, about 2-3 minutes.
- Pour sauce over turkey and serve immediately.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Turkey Cutlets with Dijon Sauce would be suitable for most any low-carb diet plan, and also for Phase One of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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