Thyme Turkey Cutlets

Servings 4 servings


  • 2 tablespoons almond flour or almond meal
  • sea salt and freshly ground black pepper to taste
  • 1 1/2 pounds boneless skinless turkey breast sliced
  • 1 tablespoon olive oil divided
  • 2 teaspoons unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon chopped red onion
  • 12 ounces mushrooms sliced
  • 1/2 cup low sodium chicken broth or use homemade
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons dried thyme


  • In a shallow bowl, combine almond flour, salt and pepper; dredge turkey slices in mixture until well coated on all sides.
  • Heat the olive oil in a large skillet over medium-high heat until hot. Add turkey slices; cook for 2 to 4 minutes per side (depending on thickness). Remove from skillet and set aside.
  • In the same skillet, melt the butter. Add garlic, onion and mushrooms; cook and stir until tender.
  • Stir in remaining ingredients (broth through thyme); bring to a simmer.
  • Serve sauce over turkey.


LC SERVING SUGGESTION: Baked Hubbard squash and a big spinach salad.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: 127 Calories; 9g Fat (58.9% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
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