Disclosure: This post was written in participation with the “#TurkeyLovers” campaign with the Healthy Aperture Blogger Network. I was compensated for my time.
These crispy walnut crusted turkey cutlets are baked with a date-sweetened “honey” mustard sauce for a delicious and healthy Paleo and Whole30 friendly meal! Extra sauce for dipping makes these fun and kid-approved too.
There’s so much to love about the recipe I’m sharing today guys, so let’s not waste any time – we want details!
First, I’ve been wanting to create a Whole30 compliant “honey” mustard sauce for some time, but somehow kept putting it off. But, once I started planning these walnut crusted baked turkey cutlets, the sauce basically MADE me make it.
You get the picture – savory and crispy baked turkey cutlets coated in a secretly-date- sweetened mustard sauce (that REALLY tastes like honey mustard!) with extra for dipping, of course. It’s almost too much deliciousness to handle in one turkey cutlet. AND it’s Whole30 compliant – if that isn’t pure awesomeness, then I’m not sure what is.
So, yes, the “honey” mustard sauce had me pretty excited right off the bat. But then – there’s the turkey! I thought turkey cutlets would be so perfect for this recipe for a few reasons. First, turkey is the perfect healthy lean protein, packed with flavor and versatile for meals any time of day, year round, and it’s the perfect canvas to absorb and enhance bold flavors (like honey mustard!)
I decided to work with turkey cutlets since they’re an often overlooked cut of turkey, but really delicious and great for coating and baking to crispy and tender perfection! Aside from the cutlets, there are so many great cuts of turkey to experiment with! Discover all the possibilities with ground turkey, turkey sausage, turkey tenderloin and turkey drumsticks.
Now, I have just a few recipe notes/tips before getting started. First, the walnut crust is a simple combination of walnuts, shredded coconut, salt and smoked paprika. However, feel free to use pecans if you prefer, and sub any of your favorite seasonings as well. For example, you can easily add a bit of garlic and chipotle chili pepper to give the cutlets some spice. Your tastebuds are the limit here, you really can’t go wrong!
Are you guys ready to get started! Preheat those ovens! Let’s get cooking!
Walnut Crusted Turkey Cutlets with “Honey” Mustard {Paleo & Whole30}
Walnut Crusted Turkey Cutlets with "Honey" Mustard {Paleo & Whole30}
Ingredients
For the Sauce:
- 1/2 cup medjool dates pitted and soaked to soften, use 3 Tbsp raw honey for actual honey mustard! 3 tbsp water (omit if using honey
- 1/4 cup spicy brown mustard
- 1/2 tsp fresh lemon juice
- 3 tbsp olive oil streamed in after blending
For the Turkey:
- 1 1/2 lbs turkey cutlets pounded thin if necessary* to about 1/4-1/2” thickness (no thinner than 1/4 inch)
- 2 cups shelled walnuts
- 1/3 cup 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
Instructions
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Preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper (highly recommended!)
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In a high speed blender or food processor, puree dates, water, mustard and lemon juice, then with blender or food processor running, slowly stream in the olive oil until fully blended.
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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
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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)
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In a separate shallow bowl, whisk together the egg with the reserved 3 Tbsp mustard sauce until well combined.
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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.
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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. The cutlets should be cooked to an internal temperature of 165 degrees F and total baking times will vary between 15-20 mins for the turkey to cook through and the outside to crisp.
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Serve with extra honey mustard sauce for dipping!
Nutrition
These turkey cutlets are perfect with any of your favorite sides (roasted sweet potato fries for me!) or over a green salad loaded with your favorite veggies! I know you guys will love this one. Here’s to celebrating Turkey Lovers’ Month with me this June! Now let’s eat!
This post was sponsored by the National Turkey Federation’s #TurkeyLovers’ Campaign with the Healthy Aperture Blogger Network. Visit www.serveturkey.org for delicious recipe ideas and follow @serveturkey on Facebook and Twitter.
Want More Paleo and Whole30 dinner ideas? Try One of These!
Paleo “Breaded” Chicken Cutlets
One Pan Bacon Wrapped Chicken Thighs
Sheet Pan Chicken and Roasted Veggies
Easy Lemon Garlic Chicken Thighs
Tell Me!
What’s your favorite way to cook turkey?
I’ve never cooked with turkey cutlets before but have made a walnut crusted chicken that was amazing! Can’t wait to try this healthier version!
Do you think the recipe would turn out ok if you leave out the coconut? Thank you.
I would replace it with more crushed walnuts, but yes it would be fine 🙂
I made this tonight with chicken. It was excellent! I think the coconut added an extra something so I’d leave that in if you could. I should have soaked the dates longer but I’ll definitely be making this again!
So happy you liked it!
Delicious!! Made it for dinner with roasted sweet potatoes and a salad.
Husband ended up finishing the sauce with a spoon 🙂
TH Walnut mixture ended up pretty “doughy” for me. Any ideas?
I’m wondering if you blended it too long? You need to pulse just until crumbs form, too long and you’ll start to create a nut butter!
Made these last night and they were a hit! I mixed the leftover sauce with a little mayo then thinned it with almond milk today for a dressing on my salad! ?? Such a nice change from my typical ranch ?
Yum! That sounds delicious. So happy you guys liked them!
just to clarify – i blend the walnuts with the shell on.. correct?
No shells!!!!!! You would be greatly disappointed eating walnut shells. “Shelled walnuts” means the shells are removed 🙂
Seriously?
I just made this today ! and it was delicious , i made it with chicken instead and with your fries recipe! So YUM i still have yet to not like one of your recipes !!!
If I use the honey, do i still use the dates?
No, honey would replace the dates
Is each cutlet 500+ calories??? CantWait to mal this, but want to keep my girlish figure ??????
Is each cutlet 500+ calories??? CantWait to make this, but want to keep my girlish figure ??????
Delicious! Even my picky eater gave it a thumbs up. My husband scraped all the sauce out of the bowl. Thanks for another delicious recipe!
Worth making even if just for the honeymoon mustard!! I used about a cup of dates because A) I’m not a huge mustard lover and B) I am bad at eyeballing and that’s how many I ended up softening but it was the perfect amount of sweet to mustard for me. This recipe can make you forget you’re cutting stuff out of your diet! Kept well for a few days for leftovers too.
Thrilled you enjoyed it!
Hi Michele! This is one of our family favorites. I just got an air fryer, wondering if you have tried using that for this recipe? Would I need to make any adjustments? Thanks!
This was delicious!
Our grocery store (in Germany) didn’t have any coconut or walnuts, so I made it with hazelnuts instead. It was delicious! I served with rice cooked in chicken stock. So complimentary and absolutely amazing!