Turkey Steaks with Parmesan Crust: Super easy keto dinner recipe!

Take turkey steaks out of the freezer and defrost them quickly.

Prepare the crumb mixture using equal amounts of ground almonds and parmesan cheese, adding salt, pepper, garlic powder (about 1 teaspoon), and herbs.

Weigh the raw turkey breast to determine protein content (24 grams of protein per 100 grams).

Coat the turkey steaks in egg, letting the excess drain away to avoid a wet mixture.

Use two forks to coat the turkey steaks evenly with the crumb mixture.

Heat oil in a pan over medium heat and add the coated turkey steaks.

Cook the turkey steaks slowly to avoid burning the crust while ensuring the turkey cooks through.

Transfer the cooked turkey steaks to a Ninja appliance set to bake at a low heat (130 degrees) to keep warm.

Prepare the buttered cabbage by frying it in a pan, adding a good dose of salt and pepper for seasoning.

Increase the heat on the cabbage and leave the lid off to allow excess water to evaporate, cooking until it is golden brown and slightly crunchy.

Equipment Needed

Spice Level:

Dietary

Allergens