Turkey Cutlet Sandwich With Guacamole And Salsa

Name: Turkey Cutlet Sandwich With Guacamole And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz turkey cutlets; 1 None egg, lightly beaten; 1 cup panko (Japanese breadcrumbs); 1 None avocado, peeled and pitted; 2 tsp finely chopped fresh chives; 4 tsp lime juice; 7 oz cherry tomatoes; 1 tbsp finely chopped onion; 1 tsp finely chopped red chili pepper; 1/4 cup chopped cilantro; 1/2 cup light olive oil; 5 oz arugula leaves; 2 None sourdough, whole wheat or rye rolls, halved

Servings: persons

8 oz turkey cutlets
1 None egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 None avocado, peeled and pitted
2 tsp finely chopped fresh chives
4 tsp lime juice
7 oz cherry tomatoes
1 tbsp finely chopped onion
1 tsp finely chopped red chili pepper
1/4 cup chopped cilantro
1/2 cup light olive oil
5 oz arugula leaves
2 None sourdough, whole wheat or rye rolls, halved

1
Season turkey cutlets with salt and pepper. Dip each piece into the egg and then press into the panko crumbs to coat. Refrigerate 15 mins.
2
Meanwhile, for the guacamole, place the avocado, chives and 2 tsp of the lime juice in a bowl and mash with a fork. Season with salt and pepper.
3
For the salsa, squeeze the tomatoes over the sink to discard the seeds and juice. Coarsely chop the tomatoes and place into a bowl with the onion, chili pepper, cilantro and remaining 2 tsp lime juice. Stir to combine and season with salt and pepper.
4
Heat the oil in a large skillet on high heat. Fry the turkey pieces for 1-2 mins on each side, until golden and cooked through. Drain well on paper towels.
5
Layer the arugula, turkey, salsa and guacamole in the rolls.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 oz turkey cutlets, 1 None egg, lightly beaten, 1 cup panko (Japanese breadcrumbs), 1 None avocado, peeled and pitted, and more.

Yes, Turkey Cutlet Sandwich With Guacamole And 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.

That's it — enjoy your meal!