Fried Turkey Cutlets
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 6
  • 1-1½ lb thin sliced boneless, skinless turkey breast cutlets
  • ¾ cup brown rice flour or all purpose gluten-free flour
  • 2 tsp salt
  • 2 eggs
  • 1 cup gluten-free Italian style breadcrumbs (I use Aleia’s brand)
  • 1 cup almond meal
  • 2 cups canola or palm oil (approx., to ½ inch)
  1. Prepare three bowls in a row with a clean plate at the end.
  2. In the first bowl add the flour and salt. In the second bowl, add the eggs and beat them lightly. In the third bowl add the breadcrumbs and almond meal.
  3. Mix the breadcrumbs and almond meal with your hands, being sure to break up any clumps of almond meal.
  4. Coat a turkey cutlet with the flour mixture, then dip into egg, and finally coat with the breadcrumb/almond meal mixture and place onto plate. When coating with the breadcrumb/almond meal mixture, press down slightly.
  5. Repeat for each cutlet.
  6. In a shallow pan add oil until its about ½ inch deep.
  7. Heat the oil on high until hot enough for frying.
  8. Fry the cutlets in batches, do not overcrowd.
  9. The cutlets should be fried for a few minutes per side or until they are a light brown.
  10. When done, place the cutlets on a paper towel.
  11. Enjoy immediately or store in a sealed container lined with papertowels in the fridge. Reheat in the oven or toaster oven.
Recipe by Family Gluten Free at