Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

Savor the tender turkey cutlets encrusted in a light almond and herb mixture, topped with a rich, earthy mushroom gravy and served over fluffy, seasoned cauliflower rice. A harmonious and comforting dish that balances lean protein with vibrant flavors and texture contrasts.

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NUTRITION

379kcal
Protein
51.5g
Fat
13.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlet

2 tbsp Almond Flour

1 cup sliced White Button Mushrooms

1 cup Cauliflower Rice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 Garlic clove

0.5 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Combine almond flour with chopped fresh herbs, salt, and pepper to form the herb crust.

  • 3

    Lightly pat dry the turkey cutlets and press the herb-almond mixture onto both sides.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Sear the turkey cutlets for 2-3 minutes on each side until golden.

  • 5

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the turkey is thoroughly cooked.

  • 6

    Meanwhile, in a separate pan, sauté garlic and sliced mushrooms over medium heat until mushrooms are soft. Pour in the chicken broth and simmer until the mixture reduces slightly to form a gravy.

  • 7

    In another pan, gently heat the cauliflower rice with a pinch of salt and additional herbs if desired.

  • 8

    Plate the turkey cutlets, spoon the mushroom gravy over them, and serve alongside the warm cauliflower rice.

Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Mushroom Gravy over Cauliflower Rice

Savor the tender turkey cutlets encrusted in a light almond and herb mixture, topped with a rich, earthy mushroom gravy and served over fluffy, seasoned cauliflower rice. A harmonious and comforting dish that balances lean protein with vibrant flavors and texture contrasts.

NUTRITION

379kcal
Protein
51.5g
Fat
13.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlet

2 tbsp Almond Flour

1 cup sliced White Button Mushrooms

1 cup Cauliflower Rice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 Garlic clove

0.5 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Combine almond flour with chopped fresh herbs, salt, and pepper to form the herb crust.

  • 3

    Lightly pat dry the turkey cutlets and press the herb-almond mixture onto both sides.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Sear the turkey cutlets for 2-3 minutes on each side until golden.

  • 5

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the turkey is thoroughly cooked.

  • 6

    Meanwhile, in a separate pan, sauté garlic and sliced mushrooms over medium heat until mushrooms are soft. Pour in the chicken broth and simmer until the mixture reduces slightly to form a gravy.

  • 7

    In another pan, gently heat the cauliflower rice with a pinch of salt and additional herbs if desired.

  • 8

    Plate the turkey cutlets, spoon the mushroom gravy over them, and serve alongside the warm cauliflower rice.