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Chipotle-Onion Turkey Cutlets

Adobo sauce gives this turkey dish from Jim Davis of Montgomery Village, Maryland a delicious smoky kick. These cutlets would make for a special entrée any night of the week.

4 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

1/4 cup egg substitute
1 teaspoon water
2 teaspoons adobo sauce plus 1 teaspoon minced chipotle pepper in adobo sauce, divided
1 cup panko (Japanese) bread crumbs
1 teaspoon pepper
3/4 teaspoon salt
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil, divided
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons all-purpose flour
3/4 cup reduced-sodium chicken broth

Directions

In a shallow bowl, combine the egg substitute, water and 1 teaspoon
adobo sauce. In another shallow bowl, combine the bread crumbs,
pepper and salt. Dip turkey in egg mixture, then coat with crumbs.
In a large nonstick skillet coated with cooking spray, cook turkey in
batches over medium heat in 1 tablespoon oil for 2-3 minutes on each
side or until no longer pink. Remove and keep warm.
In the same skillet, saute onion in remaining oil until tender; stir
in garlic and chipotle pepper. Sprinkle with flour; stir until
blended. Gradually add broth. Bring to a boil; cook and stir for 2

2 of 2

Chipotle-Onion Turkey Cutlets (continued)

Directions (continued)

minutes or until thickened. Stir in remaining adobo sauce. Serve
with turkey.
Yield: 4 servings.

Nutrition Facts: 2 turkey slices with 3 tablespoons sauce equals 291 calories, 8 g fat (1 g saturated fat), 77 mg cholesterol, 717 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch.