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Turkey Cutlets with Cilantro-Roasted Red Pepper Sauce

Prep time 29 mins
Cook time 32 mins
Yield 4 servings (serving size: 5 ounces turkey and 1/4 cup sauce)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection