Keto Turkey Breakfast Scaloppini
2.3g
Net Carbs
27.6g
Protein
8.8g
Fat
1.1g
Fiber
207
Calories
Ingredients:
- 1/2 teaspoon Black Pepper
- 1/3 cup Parmesan Cheese (Grated)
- 1/2 cup Whole Grain Soy Flour
- 1/4 cup Parsley
- 4 large Eggs (Whole)
- 1/8 teaspoon leaf Dried Thyme Leaves
- 1/2 teaspoon Salt
- 20 oz, boneless, raw (yield after cooking, skin removed) Turkey Cutlet
Directions:
- Slice turkey tenders crossways into 1/4" medallions. Lay flat on a plate and sprinkle with salt and pepper.
- Sprinkle 1/2 of the Parmesan cheese over slices and firmly press into medallions with your fingers. Repeat on other side.
- Mix the parsley and optional thyme with the flour and spread on a large plate. Arrange a single layer of medallions on the flour. Press into flour, turn over and repeat.
- Preheat a large nonstick skillet over medium heat and add a tablespoon of vegetable oil. Dip and submerge each medallion in egg and quickly place into skillet, cooking in batches about 2 1/2 minutes per side until browned.
- Serve immediately with lemon wedges (optional)
