Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Oxmoor House
4 servings (serving size: 5 ounces turkey and 1/2 cup salsa)


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2 large navel oranges
1 cup diced papaya (about 1)
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper (about 1)
1 tablespoon diced red onion
1 teaspoon ground cumin, divided
3/4 teaspoon salt, divided
1/2 cup sliced almonds, coarsely chopped
1 1/2 pounds turkey breast cutlets
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray


Prep: 35 Minutes
Cook: 12 Minutes

Peel and section oranges over a bowl; squeeze membranes to extract juice. Place orange sections and 1/4 cup juice in a medium bowl; reserve remaining juice for another use. Discard membranes. Break orange sections into small pieces with 2 forks. Add papaya, cilantro, jalapeño, onion, 1/4 teaspoon cumin, and 1/4 teaspoon salt; toss gently, and set aside.

Place almonds in a shallow dish. Sprinkle turkey cutlets with remaining 3/4 teaspoon cumin, remaining 1/2 teaspoon salt, and black pepper. Press both sides of each cutlet into the almonds to coat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-low heat. Add cutlets, and cook 6 minutes on each side or until turkey is done. Serve with salsa.

Created date

March 2010

Nutritional Information

Calories 324
Fat 9.3 g
Satfat 0.8 g
Protein 45.5 g
Carbohydrate 15.2 g
Cholesterol 68 mg
Iron 2.6 mg
Sodium 596 mg
Caloriesfromfat 26 %
Fiber 3.6 g
Calcium 77 mg