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

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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.

Step 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

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