- Calories 316
- Caloriesfromfat 23%
- Fat 8g
- Satfat 1.8g
- Monofat 2g
- Polyfat 3.2g
- Protein 40.7g
- Carbohydrate 19.4g
- Fiber 1.2g
- Cholesterol 102mg
- Iron 2.7mg
- Sodium 731mg
- Calcium 47mg
Jerk Turkey Cutlets with Cranberry-Habanero Salsa
Some make their own dry jerk seasoning rub, but we found the Jamican jerk seasoning by Spice Islands to be a great substitute and time-saver. Don't let the ingredient list intimidate you, many of the items are already in your pantry.
How to Make It
Step 1
To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
Step 2
To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
Step 3
Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
Step 4
Note: Try leftover marinade on chicken, pork, or shrimp.
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54rsdnil's Review
I love this recipe. I have made it several times for many different people and everyone raves about it, especially the salsa. However i usually make it with chicken thighs or breast although any meat selection tastes great.
linbrin's Review
My husband and I loved this recipe - I have already made it twice in 2 weeks. The variety of different textures and flavors -sweet, spicy, salty & crunchy really livens up the turkey. I didn't realize until after I had started that the turkey cutlets I had were around 6 ounces each but it still came out great! I just had to cook them a little bit longer than the 3 ounce ones they called for. The cranberry salsa in the picture shows some whole cranberries so the first time I left some whole ones in there. Don't do that - they are very sour. Just put them in the processor and pulse until they are like a coarse relish. This recipe is definitely a keeper.
EllenDeller's Review