Keto turkey schnitzel with green bean fries and dijon mayo
- ¾ cup 180 ml mayonnaise
- 1 tbsp 1 tbsp Dijon mustard
- 1 1 large egglarge eggs
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- ¼ cup (1 oz.) 60 ml (28 g) almond flour
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 2 tsp 2 tsp dried thyme
- 1 tsp 1 tsp onion powder
- 1 tsp 1 tsp garlic powder
- 2 oz. 55 g butter or ghee
- 1½ lbs 650 g turkey cutletturkey cutlets
- 14 oz. 400 g
- salt and pepper, to taste
- 1 1 lemon, cut in wedgeslemons, cut in wedges (optional)
- 1 tbsp 1 tbsp capers, rinsed and drained (optional)
- In a small bowl, mix together the Dijon mustard and mayonnaise. Set aside.
- Whisk the egg in a shallow dish with a fork. In another shallow dish, combine the dry ingredients for the "breading".
- Dip the cutlets into the egg, coating on all sides. Allow the excess egg to drip off, and then coat all sides in the dry mixture.
- Melt the butter in a large frying pan, over medium-high heat.
- Place the cutlets in the pan, and sauté for about 5 minutes per side, until golden brown and cooked through. Remove the schnitzel to a serving dish, and cover with foil to keep warm.
Green bean fries
- Add the green beans to the same pan and sauté for about 5 minutes, or until crisp-tender. Season with salt and pepper to taste.
- Serve the schnitzels with the green bean fries, dijon mayo, and the optional lemon wedges, and capers.
Traditionally, schnitzel is made with pork or veal cutlets. This recipe works with a variety of meats, so feel free to replace the turkey or chicken cutlets, with your preferred, choice of meat.
If turkey or chicken cutlets aren't available at your store, you can use boneless turkey breasts or boneless chicken breasts. Cut the breasts lengthwise, into ½” (1.5 cm) slices. Place on a cutting board and cover with a parchment paper. Using a meat mallet, pound the meat until it’s about ¼” (5 mm) thin.
This dish pairs well with sauerkraut (pickled cabbage).