Paleo Escalope de Dinde
Delight in the wholesome flavors of Paleo Escalope de Dinde, a healthy and satisfying twist on the classic French turkey dish. This recipe features tender turkey breast cutlets, lightly breaded in a flavorful almond flour coating seasoned with garlic, onion, and oregano. A quick dip in a zesty egg mixture infused with fresh lemon juice ensures moisture and a tangy kick. Each cutlet is pan-fried to golden perfection in coconut oil, creating a crispy, gluten-free crust that's entirely paleo-friendly. Quick to prepare in just 25 minutes, this dish is topped with fresh parsley for a burst of color and freshness. Perfect for a nourishing weeknight dinner or elegant entertaining, serve your Paleo Escalope de Dinde with a wedge of lemon for an extra zing. A deliciously light yet satisfying option for paleo enthusiasts and anyone seeking a healthier version of a cherished classic!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 cup Almond flour
- 2 large Eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Pound the turkey breast cutlets lightly between two pieces of plastic wrap to about 1/4 inch thickness.
In a shallow dish, combine the almond flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper.
In another shallow dish, beat the eggs and mix in the fresh lemon juice.
Dip each turkey cutlet first into the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, ensuring each piece is evenly coated.
Heat the coconut oil in a large skillet over medium heat.
Add the coated turkey cutlets to the skillet, cooking them in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the turkey escalopes from the pan and place on a paper towel-lined plate to absorb any excess oil.
Garnish the escalope with fresh parsley before serving.
Serve the Paleo Escalope de Dinde immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.7 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1711 mg | 36% | |
*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.
