Turkey Cutlets with Cilantro-Roasted Red Pepper Sauce



4 servings (serving size: 5 ounces turkey and 1/4 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 29 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 313
Fat 8.9 g
Satfat 2.7 g
Protein 47.3 g
Carbohydrate 10.9 g
Cholesterol 78 mg
Iron 2.8 mg
Sodium 876 mg
Caloriesfromfat 26 %
Fiber 1.2 g
Calcium 127 mg


4 teaspoons olive oil, divided
1/2 cup chopped onion
1 1/4 teaspoons chili powder, divided
2 garlic cloves, chopped
1/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped bottled roasted red bell pepper
1/2 cup chopped tomato
3/4 teaspoon salt, divided
1/4 cup chopped fresh cilantro, divided
2 teaspoons fresh lime juice
1 1/2 pounds turkey breast cutlets
1/2 cup dry breadcrumbs
Cooking spray
1/2 cup (2 ounces) shredded reduced fat Monterey Jack cheese


Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion; sauté 5 minutes or until tender. Add 1/2 teaspoon chili powder and garlic; sauté 1 minute. Add chicken broth, bell pepper, tomato, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Place vegetable mixture in a food processor; process until smooth. Add 2 tablespoons cilantro and lime juice; pulse until well blended.

Preheat broiler.

Sprinkle remaining 1/2 teaspoon salt and remaining 3/4 teaspoon chili powder evenly over both sides of cutlets. Place remaining 2 tablespoons cilantro and breadcrumbs in a shallow dish; dredge turkey in breadcrumb mixture, pressing to coat.

Heat remaining 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add turkey; cook 5 minutes on each side. Cover and cook 6 minutes or until done. Sprinkle cheese evenly over turkey cutlets; cover and cook 1 minute or until cheese melts. Place turkey on serving plates; spoon sauce evenly over turkey.