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Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Prep time 35 mins
Cook time 12 mins
Yield 4 servings (serving size: 5 ounces turkey and 1/2 cup salsa)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection