Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 9.3g
  • Saturated fat: 0.8g
  • Protein: 45.5g
  • Carbohydrate: 15.2g
  • Cholesterol: 68mg
  • Iron: 2.6mg
  • Sodium: 596mg
  • Calories from fat: 26%
  • Fiber: 3.6g
  • Calcium: 77mg

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

Preparation

  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.
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