Turkey breast is an excellent source of vitamin B12, an important protein to maintain cognitive skills.
- 3 - fresh thinly sliced turkey cutlets
- 1/2 cup - quinoa flakes
- 1/2 cup - unsweetened shredded coconut
- 2 - eggs
- 2 - radishes
- 1 - granny smith apple
- 1 TBSP - hoisin sauce
- 2 TBSP - apple cider vinegar
- 1 TSP - dijon mustard
- 1 TBSP - chopped basil
- Sea salt and pepper
- 1 - package whole wheat slider buns (thin)
- 1 Preheat the oven to 375F
- 2 Prepare to dredge the turkey. In a bowl, scramble egg and add 1 tablespoon of water along with salt and pepper. In a separate bowl, combine quinoa flakes and shredded coconut. Dredge the turkey slices in the egg mixture, and then bread with the flakes and coconut. Lay into a non-stick baking dish. The cutlets shouldn’t stick, but you may choose to add 1 tablespoon of olive oil to the dish to be sure.
- 3 Bake the turkey cutlets for 25 minutes, or until cooked all the way through. After 15 minutes, flip each piece, and move to a higher spot in the oven to brown the edges. You can also turn the broiler on, but don’t let the cutlets sit under the broiler for more than a couple of minutes.
- 4 While the cutlets are baking, make the apple slaw. Thinly slice apple and radish into matchsticks. Combine vinegar and Dijon in a bowl then mix in salt, pepper, apple, radish and basil. Set aside.
- 5 Toast whole-wheat buns. When ready to serve, add a small amount of Hoisin sauce to one side of the bun, then top turkey with apple slaw mixture.