Turkey Cutlets with Cilantro-Roasted Red Pepper Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Protein: 47.3g
  • Carbohydrate: 10.9g
  • Cholesterol: 78mg
  • Iron: 2.8mg
  • Sodium: 876mg
  • Calories from fat: 26%
  • Fiber: 1.2g
  • Calcium: 127mg


  • 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


  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.
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