Turkey Cutlets in a Cheese Crust
Turkey gives this dish plenty of protein while staying fairly light for a keto dinner, and cheese adds calcium while making the coating more satisfying without breadcrumbs. Almond flour and ghee help create a browned crust without extra carbs.
Cut turkey (800 g) into slices about 1 cm thick and lightly pound them through film. Beat egg (100 g) in a deep bowl, then grate hard cheese (100 g) and combine it with almond flour (16 g), table salt (4 g), and black pepper (1 g).
Heat ghee (50 g) in a skillet. Dip each piece of turkey first into the egg, then coat it firmly in the cheese breading and place it straight into the hot pan.
Fry the cutlets for about 4-5 minutes per side over medium heat until the coating is browned and the meat is fully cooked through. Serve hot right after frying.
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