Turkey Cutlets In Mango Salsa Recipes

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CITRUS GRILLED TURKEY CUTLETS



Citrus Grilled Turkey Cutlets image

Janice Mentzer, of Sharpsburg, Maryland says, "My family enjoys this turkey recipe year-round, but it's especially nice in the summer as an alternative to grilled chicken. Add a green salad, grilled onions and peppers, plus some crusty bread for a great dinner."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons each lemon, lime and orange juices
1 tablespoon minced fresh cilantro
1 tablespoon canola oil
1 tablespoon honey
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets

Steps:

  • In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.

Nutrition Facts : Calories 160 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 173mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

TURKEY CUTLETS WITH PAN SALSA



Turkey Cutlets with Pan Salsa image

Categories     Tomato     turkey     Sauté     Quick & Easy     Low Cal     Healthy     Jalapeño     Gourmet

Yield Serves 2

Number Of Ingredients 12

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 jalapeño, seed and minced (wear rubber gloves)
1 tablespoon chopped dry-roasted peanuts
1 tablespoon minced fresh coriander

Steps:

  • 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 sauté the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Transfer 2 cutlets to each of 2 plates and keep them warm. 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 jalapeño. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander.__

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