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Meat
Easy
6 Servings
Allergens 
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!
1 and 1/2 pounds (680 grams) boneless, skinless turkey thighs, cut into strips
1/2 cup Gefen Almond Flour
2 tablespoons onion salt (store-bought or homemade)
3 eggs
1 tablespoon oil
4 medium-large onions
1 tablespoon oil
2 teaspoons salt
1 tablespoon sugar
2 tablespoons Tuscanini Balsamic Vinegar
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).
Heat oil in a medium pot over medium-low heat.
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.
Uncover the pot and raise the heat to medium. Cook until the onions are a medium golden brown.
Add the sugar and vinegar and cook another three to four minutes. Set aside.
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.
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.
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.
Bake 30 minutes or until cooked through with a crispy crust. Cover with warm onion jam and serve.
Photography by Moishe Wulliger Food Styling by Renee Muller
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