Preheat oven to 350F. Line a cookie sheet with parchment paper.
Place the turkey cutlets on the prepared baking sheet. Season each with salt and pepper. Brush each cutlet with teriyaki sauce. Set aside. In the bowl of a food processor fitted with a metal blade, process the nuts with IO (2-second) pulses. Process for IO seconds more if needed to finely chop the nuts without grinding them to a powder Add the ¼ cup teriyaki sauce and the currant jelly. Pulse 2-3 times to form a sticky paste. Spray a small offset metal spatula or the back of a spoon with nonstick cooking spray and use it to spread a thin, even layer of the nut mixture over the top of each turkey cutlet. Place into the oven and bake for 5-7 minutes or until cooked through.
Allow the cutlets to cool for a minute.
Serve whole or slice on the diagonal into ¾-inch slices. Fan out the slices. Serve warm or at room temperature.
Ingredients:
- 6 (6-ounce) turkey cutlets, pounded very thin
- fine sea salt
- freshly ground black pepper
- 2 (6-ounce) cans honey-roasted almonds, such as Blue Diamond brand
- ¼ cup teriyaki sauce, plus more for brushing
- 2 tablespoons red-currant jelly
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Recipe by Susie Fishbein