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Recipe by Michal Frischman

Crispy Turkey with Onion Jam

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
1 Hour, 10 Minutes
Diets

There are only so many meals of chicken and beef I can handle before I get tired of it all. Turkey is a great way to keep things interesting, and boneless, skinless dark turkey cutlets are a great prep-ahead cut. They can withstand a reheat or two!

Ingredients

Turkey

  • 3 eggs

  • 1 tablespoon oil

Onion Jam

  • 4 medium-large onions

  • 1 tablespoon oil

  • 2 teaspoons salt


Wine Pairing

Chateau Gazin Rocquencourt Blanc 2018

Directions

Prepare the Onion Jam

1.

Cut both stem ends off the onions and halve them, cutting from one stem end to the other. Remove the skins, lay the onions center-side down, and slice into thin strips (not half-moons).

2.

Heat oil in a medium pot over medium-low heat.

3.

Add the onions and salt to the pot and cover. Cook, stirring every five minutes, until the onions are completely sweated and very tender but have almost no color, about 20 minutes.

4.

Uncover the pot and raise the heat to medium. Cook until the onions are a medium golden brown.

5.

Add the sugar and vinegar and cook another three to four minutes. Set aside.

Prepare the Turkey

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray or lightly wipe with oil.

2.

Prepare two shallow bowls or pie plates for dredging. Combine potato starch, almond flour, and onion salt in one bowl. Whisk the eggs in the other bowl.

3.

Dredge the turkey strips in the starch mixture, then in the eggs, and then in the starch again. Transfer to the baking sheet. Drizzle with oil.

4.

Bake 30 minutes or until cooked through with a crispy crust. Cover with warm onion jam and serve.

Notes:

You can make the onion jam up to three days in advance, and you can make the potato starch mixture a week in advance.

Credits

Photography by Moishe Wulliger Food Styling by Renee Muller

Crispy Turkey with Onion Jam

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