Name: Turkey Cutlet
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 lbs ground beef chicken, buffalo or turkey (organic, grass fed/grass finished; 1.5 TBL coconut oil; 1 big onion finely chopped; 2 medium size potatoes (steamed half cooked) then cut into; 1 slices of gluten free bread; 1/2 cup milk; 2 whole eggs; 1 cup finely chopped parsley; 1/2 teaspoon of Real salt; 1/4 teaspoon of fine ground pepper

by CarolineAslanian

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INGREDIENTS

2 lbs ground beef ; chicken, buffalo or turkey (organic, grass fed/grass finished
1.5 TBL coconut oil
1 big onion finely ; chopped
2 medium size potatoes (steamed half cooked) then cut into
1 slices of gluten free bread
1/2 cup milk
2 whole eggs
1 cup finely chopped parsley
1/2 teaspoon of Real salt
1/4 teaspoon of fine ground pepper

Recipe

INSTRUCTIONS

Soak bread in milk for a few minutes. Then wring the milk out of the bread. Set aside.

Are you ready for this; Combine the chopped onion, parsley, eggs, bread, potatoes, salt and pepper with the ground meat.

Form cutlets out of the mix

Roll it in gluten free bread crumbs or coconut flour.

Heat non toxic pan (stainless steel or cast iron pot) with coconut oil until hot.

Place cutlets into the pot and cook on each side for about 3 minutes each.

Try to not burn the meat. We like ours medium rare inside.

NOTES

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CarolineAslanian

Nutrition

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Serving Size: 1 Recipe (163g)
Recipe Makes: 8 Servings

Calories: 313
Calories from Fat: 203 (65%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 0.9g
Cholesterol 184.4mg		57 %
Sodium 120mg		4 %
Potassium 431mg		11 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.1g
Protein 24.9g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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