Forget fried chicken! Give this oven-friend turkey from nutritionist J.J. Smith a try. Instead of breadcrumbs, Smith recommends using ground pecans, which add fiber and flavor to this delicious dish. For more dinner ideas, check out Smith's 10-Day Tummy Tox recipes.
1/4 cup Ground pecans
1/4 cup Minced fresh parsley leaves
2 tbsp Grated Parmesan cheese
1 tsp Finely grated lemon zest
1/2 tsp Grated nutmeg
1/2 tsp Salt
1/2 tsp Ground black pepper
4 (4 oz) Turkey cutlets
Heat the oven to 375°.
Lightly coat a large baking sheet with coconut oil spray.
Stir the pecans, parsley, Parmesan, lemon zest, nutmeg, salt, and pepper on a large plate until uniform.
Dredge the cutlets in the pecan mixture, coating both sides.
Place on the baking sheet and spray the top of each cutlet with coconut oil spray.
Bake for 20 minutes, or until the cutlets are golden brown, particularly at the edges.