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Turkey Cutlets With Pan Salsa
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- #89468
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 turkey cutlets (about 1/2 pound each), pounded to about 1/4-inch thick
2/3 cup all-purpose flour
salt
cayenne pepper
2 tablespoons vegetable oil
2/3 cup low-salt chicken broth
1/4 cup cider vinegar
1 teaspoon chili powder
cayenne pepper
4 plum tomatoes, peeled, seeded, and finely chopped
4 scallions, minced
2 fresh or pickled jalapenos, seeded and minced (wear rubber gloves)
2 tablespoons chopped dry-roasted peanuts
2 tablespoons minced fresh cilantro
directions
Season the flour with some salt and cayenne pepper. Dredge the cutlets in the flour mixture, shaking off the excess.
In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking, and saute the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Plate cutlets and keep them warm.
Add the broth, vinegar, chili powder, cayenne, and salt, to the skillet, deglazing over moderately high heat, scraping up the brown bits.
Stir in the tomatoes, scallions, and jalapenos. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the cilantro.
added by
tompat
nutrition data
419 calories, 13 grams fat, 23 grams carbohydrates, 54 grams protein per serving.
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reviews & comments
September 24, 2009
We admit, we were dubious of this recipe. The combination of salsa-like ingredients with peanuts sounded a bit odd. We were thrilled when it turned out to be a fantastic entree! The recipe was very easy to prepare and the cutlets were tender and moist. The heat level of the salsa can be adjusted by the amount of jalapeno you add (we used fresh, not pickled) and the chili powder. Definitely plan to make this again!