Baked Walnut Crusted Turkey Cutlets

40 MIN


For the Sauce

1/2 c dates soaked to soften (use 3 Tbsp raw honey for actual honey mustard!)

3 tbsp water (omit if using honey

1/4 c spicy brown mustard

1/2 tsp fresh lemon juice

3 tbsp olive oil, streamed in after blending

For the Turkey

5-6 turkey cutlets or about 1 and 1/2 lbs, lbed thin if necessary* to about 1/4-1/2”

1/4 inch) thickness (no thinner than

2 c shelled walnuts

1/3 c unsweetened shredded coconut

3/4 tsp fine grain sea salt

1/4 tsp black pepper

3/4 tsp smoked paprika (sub in your favorite seasonings if desired)

1 large egg

Finely chopped parsley for garnish


Preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper (highly recommended!)

Puree dates, water, mustard and lemon juice, then with blender or food processor running, slowly stream in the olive oil

Reserve 3 tbsp of the honey mustard to mix with the egg for dredging, the remaining will be used as a dip to serve with the turkey cutlets

Next, pulse the walnuts, coconut, sea salt pepper and paprika in a food processor several times until you get a crumbly mixture, but don’t allow it to start forming a paste. Transfer this mixture to a large shallow dish (large enough to dredge the turkey cutlets)

In a separate shallow bowl, whisk together the egg with the reserved 3 Tbsp mustard sauce until well combined.

Coat each cutlet with a thin layer of egg/mustard mixture, gently shaking off excess, then immediately coat on both sides with the walnut mixture, again gently shaking off excess. Place the cutlet on the parchment lined baking sheet, and repeat for all cutlets.

Bake in the middle rack of the preheated oven for 8-10 minutes, then carefully flip each one with silicone tongs, and continue to bake another 8-10 minutes. Oven temperatures vary, along with the thickness of your cutlets. Total baking times will vary between 15-20 mins for the turkey to cook through and the outside to crisp. Bake until the cutlets reach an internal temperature of 165 degrees F.

Serve with extra honey mustard sauce for dipping!