Coconut Turkey Cutlets


Coconut Turkey Cutlets


10 turkey breast cutlets
1/2 C coconut milk
1/2 C oat milk
1 C flour
1/4 t paprika, smoked
1/4 t Moroccan Poivron Rouge
1/2 t black pepper, ground
1/4 t salt
2 eggs
1 C panko
1 C desiccated coconut, unsweetened
oil (coconut, veg, olive)


Oven to 400 F

Combine the milks and marinate the turkey for 30 minutes.
Combine the flour, peppers and salt and place in a small bowl.
Whisk the eggs and place in a second small bowl.
Combine the panko and coconut and place in a third small bowl.
Lightly oil a baking sheet.
Dredge the turkey first in the flour, then egg, then panko and place on baking sheet.
Bake for 5 minutes then turn over and bake another 5 minutes.
Serve with mustard sauce.

Mustard Sauce:


1/2 C mayo
2 T Dijon mustard
1 T honey
1 t lemon juice
1 T white balsamic vinegar
1 T malt vinegar
1 T ketchup
2 t Worcestershire
1/8 t salt


Combine all and rest for 20 minutes before serving.



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