These sweet and tangy turkey cutlets are a delicious way to get your family to eat a low-fat, heart healthy, and antioxidant rich dinner!
4 turkey cutlets
1 cup almonds, ground finely in food processor
1/2 cup dairy free bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry basil
1/2 cup honey
1/4 cup Dijon mustard
Preheat oven to 350°F. Spray 13 x 9 baking pan with dairy free cooking spray. Mix honey and mustard in bowl. In separate bowl, mix almonds, bread crumbs, salt, pepper, and basil. Dip cutlets in honey mustard, then coat in almond mixture. Place into baking pan, and bake for 25- 30 minutes.
Pomegranate and Cranberry Reduction
8 oz of Pom Wonderful Pomegranate Juice
1 1/2 teaspoons honey
1 tablespoon Dairy Free Butter (I used Earth Balance dairy/soy free spread)
1/2 cup dried cherry flavored cranberries
1/2 teaspoon dried basil
2 teaspoons cornstarch
2 tablespoons COLD water
Whisk pomegranate juice and honey together in small saucepan over medium heat. Bring to boil, and add basil and cranberries. Turn heat down to low, and simmer for about 15 to 20 minutes until reduced. Add butter, stirring until butter melts. Mix cornstarch and water in separate glass until smooth. Slowly whisk into reduction until you reach desired thickness. Simmer about three minutes. Pour over turkey cutlets and serve!