Turkey Cutlets with Pan Salsa Recipe

Name: Turkey Cutlets with Pan Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: four 3/8-inch-thick turkey cutlets (about 1/2 pound total); 1/3 cup all-purpose flour seasoned with salt and cayenne; 1 tablespoon vegetable oil; 1/3 cup low-salt chicken broth; 2 tablespoons cider vinegar; 1/2 teaspoon chili powder; cayenne to taste; 2 plum tomatoes, peeled, seeded, and chopped fine; 2 scallions, minced; 1 fresh or pickled jalapeno, seed and minced (wear rubber gloves); 1 tablespoon chopped dry-roasted peanuts; 1 tablespoon minced fresh coriander

Servings: persons

four 3/8-inch-thick turkey cutlets (about 1/2 pound total)
1/3 cup all-purpose flour seasoned with salt and cayenne
1 tablespoon vegetable oil
1/3 cup low-salt chicken broth
2 tablespoons cider vinegar
1/2 teaspoon chili powder
cayenne to taste
2 plum tomatoes, peeled, seeded, and chopped fine
2 scallions, minced
1 fresh or pickled jalapeno, seed and minced (wear rubber gloves)
1 tablespoon chopped dry-roasted peanuts
1 tablespoon minced fresh coriander

1
Dredge the cutlets in the flour mixture, shaking off the excess, in a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking, and in it saute the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through.
2
Transfer 2 cutlets to each of 2 plates and keep them warm.
3
To the skillet add the broth, the vinegar, the chili powder, the cayenne, and salt to taste, deglaze the skillet over moderately high heat, scraping up the brown bits, and stir in the tomatoes, the scallions, and the jalapeno.
4
Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander.__

134

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 12 ingredients. The key ingredients include: four 3/8-inch-thick turkey cutlets (about 1/2 pound total), 1/3 cup all-purpose flour seasoned with salt and cayenne, 1 tablespoon vegetable oil, 1/3 cup low-salt chicken broth, and more.

Yes, Turkey Cutlets with Pan 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.

Turkey Cutlets with Pan Salsa

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