Jerk Turkey Cutlets With Cranberry-Habanero Salsa Recipe

Name: Jerk Turkey Cutlets With Cranberry-Habanero Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/2 cup (2-inch) sliced green onions; 2 tablespoons ground allspice; 2 tablespoons fresh or 2 teaspoons dried thyme; 2 tablespoons fresh lime juice; 2 tablespoons vegetable oil; 1 tablespoon soy sauce; 1 tablespoon honey; 1 1/2 teaspoons grated peeled fresh ginger; 1 1/2 teaspoons black pepper; 3/4 teaspoon salt; 3/4 teaspoon Worcestershire sauce; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce; 1/4 teaspoon ground cloves; 2 garlic cloves, minced; 1 habanero pepper, seeded and chopped (optional); Turkey:; 12 (2-ounce) turkey cutlets; 1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands); 1 tablespoon vegetable oil, divided

Servings: persons

Marinade:
1/2 cup (2-inch) sliced green onions
2 tablespoons ground allspice
2 tablespoons fresh or 2 teaspoons dried thyme
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons black pepper
3/4 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce
1/4 teaspoon ground cloves
2 garlic cloves, minced
1 habanero pepper, seeded and chopped (optional)
Turkey:
12 (2-ounce) turkey cutlets
1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
1 tablespoon vegetable oil, divided

1
To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
2
To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
3
Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and saute for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
4
Note: Try leftover marinade on chicken, pork, or shrimp.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Marinade:, 1/2 cup (2-inch) sliced green onions, 2 tablespoons ground allspice, 2 tablespoons fresh or 2 teaspoons dried thyme, and more.

Yes, Jerk Turkey Cutlets With Cranberry-Habanero Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jerk Turkey Cutlets With Cranberry-Habanero Salsa

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