High Protein Escalope de Dinde
Elevate your mealtime with this irresistible High Protein Escalope de Dinde recipe—perfect for fitness enthusiasts and food lovers alike! Juicy turkey breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, and fresh parsley, then coated in a unique, protein-packed crust made with unflavored whey protein isolate, almond flour, and Parmesan cheese. Lightly pan-fried to golden perfection, these crispy escalopes deliver a satisfying crunch while keeping the dish low carb and high in essential nutrients. Ready in just 35 minutes, this wholesome turkey recipe is ideal for those seeking a flavorful, high-protein meal that pairs beautifully with a fresh green salad or roasted vegetables.
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Recipe Information
Ingredients
- 4 pieces turkey breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 units egg whites
- 50 grams whey protein isolate (unflavored)
- 50 grams almond flour
- 30 grams parmesan cheese
- 3 tablespoons vegetable oil
Instructions
Begin by flattening the turkey breast pieces to about 1/3 inch thickness using a meat mallet and place them in a shallow dish.
In a small bowl, combine olive oil, lemon juice, minced garlic, finely chopped parsley, salt, and black pepper to create the marinade.
Pour the marinade over the turkey breasts and ensure each piece is well-coated. Cover and let marinate in the fridge for at least 15 minutes.
While the turkey is marinating, in a bowl, beat the egg whites until slightly frothy.
In another shallow bowl, mix together the whey protein isolate, almond flour, and grated parmesan cheese.
After marinating, dip each turkey piece first into the egg whites to coat all sides, then dredge it in the protein-almond flour mixture, pressing gently to adhere the coating.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the coated turkey escalopes to the skillet, cooking for about 3-4 minutes on each side until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Remove the cooked escalopes from the skillet and let them rest on a paper towel-lined plate to drain excess oil.
Serve the high-protein escalopes immediately, garnished with extra fresh parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 27.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.1 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 659 mg | 51% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
