Jump to Recipe Whole 30
Disclosure: This post was written in participation with the “#TurkeyLovers” campaign with the Healthy Aperture Blogger Network. I was compensated for my time.
These crispy walnut crusted turkey cutlets are baked with a date-sweetened “honey” mustard sauce for a delicious and healthy Paleo and Whole30 friendly meal! Extra sauce for dipping makes these fun and kid-approved too.
There’s so much to love about the recipe I’m sharing today guys, so let’s not waste any time – we want details!
First, I’ve been wanting to create a Whole30 compliant “honey” mustard sauce for some time, but somehow kept putting it off. But, once I started planning these walnut crusted baked turkey cutlets, the sauce basically MADE me make it.
You get the picture – savory and crispy baked turkey cutlets coated in a secretly-date- sweetened mustard sauce (that REALLY tastes like honey mustard!) with extra for dipping, of course. It’s almost too much deliciousness to handle in one turkey cutlet. AND it’s Whole30 compliant – if that isn’t pure awesomeness, then I’m not sure what is.
So, yes, the “honey” mustard sauce had me pretty excited right off the bat. But then – there’s the turkey! I thought turkey cutlets would be so perfect for this recipe for a few reasons. First, turkey is the perfect healthy lean protein, packed with flavor and versatile for meals any time of day, year round, and it’s the perfect canvas to absorb and enhance bold flavors (like honey mustard!)
I decided to work with turkey cutlets since they’re an often overlooked cut of turkey, but really delicious and great for coating and baking to crispy and tender perfection! Aside from the cutlets, there are so many great cuts of turkey to experiment with! Discover all the possibilities with ground turkey, turkey sausage, turkey tenderloin and turkey drumsticks.
Now, I have just a few recipe notes/tips before getting started. First, the walnut crust is a simple combination of walnuts, shredded coconut, salt and smoked paprika. However, feel free to use pecans if you prefer, and sub any of your favorite seasonings as well. For example, you can easily add a bit of garlic and chipotle chili pepper to give the cutlets some spice. Your tastebuds are the limit here, you really can’t go wrong!
Are you guys ready to get started! Preheat those ovens! Let’s get cooking!
Walnut Crusted Turkey Cutlets with “Honey” Mustard {Paleo & Whole30}
Walnut Crusted Turkey Cutlets with “Honey” Mustard {Paleo & Whole30}
These crispy walnut crusted turkey cutlets are baked with a date-sweetened “honey” mustard sauce for a delicious and healthy Paleo and Whole30 friendly meal! Extra sauce for dipping makes these fun and kid-approved too. Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesCourse:Lunch/DinnerCuisine:Paleo &, Whole30Servings: 6 servings
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Ingredients
For the Sauce:
1/2cupmedjool dates pitted and soaked to soften, use 3 Tbsp raw honey for actual honey mustard! 3 tbsp water (omit if using honey1/4cupspicy brown mustard1/2tspfresh lemon juice3tbspolive oilstreamed in after blending
For the Turkey:
1 1/2lbsturkey cutlets pounded thin if necessary* to about 1/4-1/2” thickness (no thinner than 1/4 inch)2cupsshelled walnuts1/3cupunsweetened shredded coconut3/4tspfine grain sea salt1/4tspblack pepper3/4tspsmoked paprikasub in your favorite seasonings if desired 1 large eggFinely chopped parsley for garnish
Instructions
Preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper (highly recommended!)In a high speed blender or food processor, puree dates, water, mustard and lemon juice, then with blender or food processor running, slowly stream in the olive oil until fully blended.Reserve 3 tbsp of the honey mustard to mix with the egg for dredging, the remaining will be used as a dip to serve with the turkey cutletsNext, pulse the walnuts, coconut, sea salt pepper and paprika in a food processor several times until you get a crumbly mixture, but don’t allow it to start forming a paste. Transfer this mixture to a large shallow dish (large enough to dredge the turkey cutlets)In a separate shallow bowl, whisk together the egg with the reserved 3 Tbsp mustard sauce until well combined.Coat each cutlet with a thin layer of egg/mustard mixture, gently shaking off excess, then immediately coat on both sides with the walnut mixture, again gently shaking off excess. Place the cutlet on the parchment lined baking sheet, and repeat for all cutlets.Bake in the middle rack of the preheated oven for 8-10 minutes, then carefully flip each one with silicone tongs, and continue to bake another 8-10 minutes. The cutlets should be cooked to an internal temperature of 165 degrees F and total baking times will vary between 15-20 mins for the turkey to cook through and the outside to crisp.Serve with extra honey mustard sauce for dipping!
Nutrition
Calories: 554kcalCarbohydrates: 16gProtein: 37gFat: 39gSaturated Fat: 7gCholesterol: 90mgSodium: 575mgPotassium: 823mgFiber: 4gSugar: 9gVitamin A: 185IUVitamin C: 2.6mgCalcium: 59mgIron: 2.2mg
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These turkey cutlets are perfect with any of your favorite sides (roasted sweet potato fries for me!) or over a green salad loaded with your favorite veggies! I know you guys will love this one. Here’s to celebrating Turkey Lovers’ Month with me this June! Now let’s eat!
This post was sponsored by the National Turkey Federation’s #TurkeyLovers’ Campaign with the Healthy Aperture Blogger Network. Visit www.serveturkey.org for delicious recipe ideas and follow @serveturkey on Facebook and Twitter.
Want More Paleo and Whole30 dinner ideas? Try One of These!
Paleo “Breaded” Chicken Cutlets
One Pan Bacon Wrapped Chicken Thighs
Sheet Pan Chicken and Roasted Veggies
Easy Lemon Garlic Chicken Thighs
Tell Me!
What’s your favorite way to cook turkey?
