Oven Fried Flaxseed Coated Turkey Cutlets with Black Bean Salsa
Elevate your dinner game with these Oven-Fried Flaxseed Coated Turkey Cutlets paired with a vibrant Black Bean Salsa. This healthy, flavor-packed recipe features tender turkey cutlets coated in a crispy, nutrient-rich blend of ground flaxseed and whole wheat breadcrumbs, seasoned with smoky paprika and garlic. Baked to golden perfection for a guilt-free crunch, the cutlets are beautifully complemented by the zesty black bean salsa, bursting with fresh cherry tomatoes, lime juice, and a hint of jalapeño heat. With just 20 minutes of prep and a baking method that keeps things light yet satisfying, this wholesome dish is perfect for a protein-packed weeknight meal or an effortless dinner party option. Serve it with a side of greens or rice, and let the bold flavors shine!
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 cup Ground flaxseed
- 0.5 cup Breadcrumbs (preferably whole wheat)
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Water
- 1 tablespoon Olive oil (for greasing baking sheet)
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 0.5 cup Cherry tomatoes, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 small Jalapeño, seeded and finely chopped
- 1 tablespoon Lime juice (freshly squeezed)
- 0.5 teaspoon Cumin
- 0.25 teaspoon Salt (for salsa)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.
In a shallow dish, combine the ground flaxseed, breadcrumbs, paprika, garlic powder, salt, and black pepper. Mix well.
In a separate shallow dish, beat the eggs with water until fully combined.
Dip each turkey cutlet into the egg mixture, ensuring it is fully coated. Then, press each cutlet into the flaxseed coating mixture, making sure both sides are evenly covered.
Place the coated cutlets onto the prepared baking sheet. Lightly spray or brush the tops with a small amount of olive oil for extra crispiness.
Bake the turkey cutlets in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
While the turkey cutlets are baking, prepare the black bean salsa. In a medium bowl, combine the black beans, diced cherry tomatoes, red onion, cilantro, jalapeño, lime juice, cumin, and salt. Mix well and set aside.
Remove the turkey cutlets from the oven and let them rest for 5 minutes before serving.
Serve the flaxseed-coated turkey cutlets hot, topped with a generous portion of the black bean salsa. Enjoy!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 10.7 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3121 mg | 66% | |
*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.
