Coconut Crusted Turkey Cutlets | Crispy Turkey Cutlets

The coconut crusted turkey cutlets are delicious and yet easy to make. The coconut flakes give a unique flavour. With some salad on the side and a splash of lemon, its dinner done right!

Reccipe: Coconut Crusted Turkey Cutlets | Crispy Turkey Cutlets

Ingredients:
360g (12.7 oz) of turkey cutlets (4 pieces)
60g (¾ cup) of desiccated coconut/coconut flakes
100g (¾ cup) of breadcrumbs
65g (½ cup) of all-purpose/plain flour
2 eggs
1 to 2 cloves of garlic, grated
1 teaspoon of brown sugar
Salt and black pepper

Instructions:
1. Use paper towels to pat dry the turkey cutlets. Season the turkey with 1 teaspoon of salt, ½ teaspoon of pepper, sugar and garlic. Rub until the cutlets are well seasoned on of both sides.
2. In a bowl, break open 2 eggs. Add a pinch of salt and pepper. Beat. Add coconut flakes and breadcrumbs to a plate. Mix until combined. To another plate add the flour.
3. Working one at a time, coat the cutlets with flour, dip in eggs then coat with the coconut mixture.
4. On medium-high heat, heat some oil. Fry for 3 to 3 ½ minutes. Flip over and fry for 2 minutes.
5. Place the cutlets on a cooling rack. Sprinkle some salt on top (optional but recommended).
6. Serve warm with the salad of your choice and enjoy!

Notes/Tips:
The crispy turkey cutlets will last in the fridge in an airtight container for 3 to 4 days.