Preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper (highly recommended!)

In a high speed blender or food processor, puree dates, water, mustard and lemon juice, then with blender or food processor running, slowly stream in the olive oil until fully blended.

Reserve 3 tbsp of the honey mustard to mix with the egg for dredging, the remaining will be used as a dip to serve with the turkey cutlets

Next, pulse the walnuts, coconut, sea salt pepper and paprika in a food processor several times until you get a crumbly mixture, but don’t allow it to start forming a paste. Transfer this mixture to a large shallow dish (large enough to dredge the turkey cutlets)

In a separate shallow bowl, whisk together the egg with the reserved 3 Tbsp mustard sauce until well combined.

Coat each cutlet with a thin layer of egg/mustard mixture, gently shaking off excess, then immediately coat on both sides with the walnut mixture, again gently shaking off excess. Place the cutlet on the parchment lined baking sheet, and repeat for all cutlets.

Bake in the middle rack of the preheated oven for 8-10 minutes, then carefully flip each one with silicone tongs, and continue to bake another 8-10 minutes. The cutlets should be cooked to an internal temperature of 165 degrees F and total baking times will vary between 15-20 mins for the turkey to cook through and the outside to crisp.

Serve with extra honey mustard sauce for dipping!