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Chipotle-Onion Turkey Cutlets

 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.


  • 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


  • 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.
Nutritional 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.