This was one of my favorite meals growing up and the first thing I learned how to cook. It converted to GF/DF pretty easily – use gf bread crumbs and sub out olive oil instead of butter. I like it best with a side of fettuccine in dairy free alfredo sauce.
This can also be made egg free by substituting 3 tbps of plain soy yogurt plus a tsp of water instead of the egg.
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| Dairy Free / Gluten Free Turkey Cutlets served over rice |
1 egg (or 3 Tbsp soy yogurt + 1 tsp water)
1/2 cup GF bread crumbs
1 pound Turkey Cutlets
1/4 cup olive oil
1 cup water
2 tsp gf chicken bullion
How to prepare gluten free turkey cutlets:
Add egg to a shallow pan or dish and beat with a whisk. (Or mix 3 Tbsp soy yogurt and 1 tsp of water if going egg free.)
Add gf/df bread crumbs to a second pan.
Dip each turkey cutlet in the egg (or yogurt mixture) and then in the gf bread crumbs to coat. Set aside.
Heat oil in a large frying pan over medium heat. Add the cutlets and brown on each side (about 3 minutes a side). If they don't all fit at once; fry them in batches.
Return the browned cutlets to the pan and add the water and bullion. Bring the water to a boil and then lower the heat and simmer covered for 30 minutes (or more) until tender. If the cutlets are not fully covered by the water, rotate the cutlets (top to bottom) at least once during this simmer.
Serve covered with the juice from the pan. Enjoy!
Serves 4.
Other recipes you may enjoy:
Dairy Free / Gluten Free Swedish Meatballs in Sauce
Dairy Free / Gluten Free Chicken and Rice
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