Low-Carb Turkey Cutlets with Dijon Sauce

Ingredients

• 4 turkey cutlet slices
• 3 T almond flour
• 1 tsp. poultry seasoning
• 3/4 tsp Pride of Szeged Chicken Rub
• Vege-Sal or salt
• fresh ground pepper to taste
• 1 T olive oil + 1 T butter
• 3/4 cup chicken stock
• 1 T Dijon mustard
• 2 T mayo

Directions

1. Stir together the almond flour, poultry seasoning, chicken rub, Vege-Sal, and pepper in a shallow dish. Coat each turkey cutlet in the seasoned almond flour mixture, then put the pieces aside.
2. Warm a nonstick frying pan large enough for the turkey to fit in a single layer. Add the olive oil and butter, and heat over medium until the butter has melted.
3. Place the turkey cutlets in the pan. Cook until the edges just begin to look opaque, about 2 minutes, then flip them and cook the second side for 1-2 minutes more. They should feel firm when pressed, but not tough.
4. Transfer the turkey to a plate and tent it with foil so it stays warm.
5. Pour the chicken stock into the pan and scrape up the browned bits from the bottom as it simmers. In a small bowl, whisk the Dijon and mayo together, then whisk that mixture into the pan sauce.
6. Continue cooking the sauce, whisking constantly, until it has reduced by about 1/3, about 2-3 minutes. Spoon the sauce over the turkey and serve right away.