Gluten-Free Turkey Cutlets

Gluten-Free Turkey Cutlets

Turkey Cutlets
1 lb of lean ground turkey1 small onion, finely chopped1 egg white1 Tblsp dry parsley1 tsp cumin1 tsp paprika½ tsp garlic powder½ tsp onion powdersalt, pepper
Gloria's GF breading mixture: (1 cupcorn flakes or Corn Chex crumbs, 1 cup rice flour, 1 cup corn meal)  http://glutenfreepoodle.blogspot.com/2012/02/gluten-free-breading-recipe.html  I keep this in a jar in the cupboard.
In a bowl mix turkey, egg andseasonings. Spread out a piece of wax paper. Place balls of theturkey mixture on the wax paper, making them equal in size. Make themhamburger sized if you will eat them with a bun, otherwise make themabout half that size. Place about ½ cup of the breading mix onto thewax paper. Drop the balls of meat one at a time into the breading,press flat and flip to coat the other side. The turkey patties arevery sticky so this is the easiest way to do it and you are justadding a very light dusting of breading. I like to make them fairlythin and cook them quickly, just 2-3 minutes on each or until theturkey is no longer pink.Fry in a small amount of Canola oil ona griddle, or place on a lightly oiled baking sheet and bake at 400degrees until brown.
I like to buy the 95% lean turkey butthe problem in the past has been that the burgers were very dry andrather bland tasting when cooked. Also the white turkey color is notthat appealing. Those problems are solved with this recipe. The eggkeeps it moist and the cumin and paprika give it some color. You canmake it without the breading, but they will be sticky and hard tohandle. To make a Mexican burger, substitute some chili powder forthe paprika and serve them with avocado and salsa. These are verytender and juicy, you will love them!
I served them with fresh beets and homemade cornbread  http://glutenfreepoodle.blogspot.com/2011/09/gluten-free-cornbread.html