Soy Curl Turkey Cutlets — Chez Dugas (Print)

Notes

Designed to replicate the experience of a dense, savory turkey-style cutlet, not turkey flavor itself. Oat flour is the preferred binder, but rice flour, masa harina, cornstarch, or chickpea flour can be used. Small rice paper sheets work best; large sheets can be cut in half. Excellent hot, cold, or room temperature.

Ingredients

Turkey-Inspired Broth:
1/2 cup water
1/4 tsp yeast extract (Vegemite or Marmite)
1/8 tsp dried rosemary
1/8 tsp granulated onion
1/8 tsp granulated garlic
1/8 tsp paprika
1/4– 1/2 tsp sea salt
Turkey ‘Meat’:
2 oz soy curls
2 tbsp oat flour (or other binder)
Cutlet ‘Skin’:
4 rice paper sheets (or 2 large)
Herb Baste:
1/2 tsp chicken-style bouillon powder
2 tsp water

Instructions

Simmer all broth ingredients in a saucepan. Add soy curls, turn off heat, stir, and cover 10 minutes.
Shred rehydrated soy curls.
Add oat flour to soy curls and mix firmly by hand until just cohesive.
Dip rice paper in water for about 10 seconds and place on a cutting board.
Form soy curl mixture into 4 dense cutlets.
Wrap each cutlet tightly in softened rice paper.
Mix bouillon powder with water to make the herb baste.
Air fry on parchment at 390–400°F for 8 minutes.
Baste cutlets and air fry 4 more minutes until browned and crisp.
Alternatively, bake or skillet-cook using parchment to prevent sticking.

Makes 4 small cutlets