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Mustard Crusted Turkey
Source: Enlitened Kosher Cooking by Nechama Cohen

Almond and mustard breaded turkey cutlets with a light white wine sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 154.8
Total Carbs 5.8 g
Dietary Fiber 1.6 g
Sugars 0.9 g
Total Fat 7.2 g
Saturated Fat 0.7 g
Unsaturated Fat 1.3 g
Potassium 88.8 mg
Protein 17.3 g
Sodium 134.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  turkey breast tenderloin, raw
2 tbsp  yellow mustard
0 3/4 cup  ground almonds
2 piece  sliced whole wheat bread
1 tbsp  olive oil
1 each  cooking spray
0 3/4 cup  low fat unsalted chicken broth
0 1/4 cup  white wine
1 tbsp  fresh lemon juice
1 tbsp  sugar free apricot jam
  1. Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 1 tablespoon mustard, coating both sides.
  2. Grind dried bread in processor until finely ground. Add the ground almonds and pulse a few times to get them very fine and incorporated with the bread crumbs (pulsing too much will make the crumbs sticky).
  3. Pour into a plastic bag. Add 1 cutlet at a time, generously coating both sides.
  4. Heat oil and non-stick cooking spray in a non-stick skillet over medium heat and lightly fry cutlets for 4-5 minutes on each side or until done, carefully turning once with a metal spatula. Remove to serving platter and keep warm.
  5. Take the same skillet and scrape with the metal spatula to loosen any crumbs that stuck to the pan.
  6. Add 1 tablespoon mustard, chicken broth, white wine, apricot jam, and lemon juice. Bring to a boil, then reduce heat and simmer 1 minute, stirring constantly.
  7. Serve warm sauce over turkey cutlets.

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