Smothered Turkey Cutlets Recipe

Smothered Turkey Cutlets Recipe
Smothered Turkey Cutlets Recipe photo by Taste of Home
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Smothered Turkey Cutlets Recipe

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Why have turkey just for Thanksgiving? This is an easy recipe that makes it feel like the holidays any day of the week. —Lisa Keys, Kennet Square, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min

Ingredients

  • 1 cup mild chunky salsa
  • 1/4 cup dried cranberries
  • 1 tablespoon chopped fresh cilantro
  • 1 cup orange sections, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 large egg
  • 1 tablespoon water
  • 1 cup panko (Japanese) bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 turkey breast cutlets (2-1/2 ounces each)
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 medium ripe avocado, cubed
  • Additional chopped cilantro
  • Reduced-fat sour cream, optional

Directions

Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese.
Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly.
In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey.
Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream. Yield: 4 servings.
Originally published as Smothered Turkey Cutlets in Healthy Cooking Annual Recipes Annual 2017, p142

Nutritional Facts

1 serving: 401 calories, 19g fat (5g saturated fat), 106mg cholesterol, 638mg sodium, 31g carbohydrate (12g sugars, 4g fiber), 26g protein.

  • 1 cup mild chunky salsa
  • 1/4 cup dried cranberries
  • 1 tablespoon chopped fresh cilantro
  • 1 cup orange sections, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 large egg
  • 1 tablespoon water
  • 1 cup panko (Japanese) bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 turkey breast cutlets (2-1/2 ounces each)
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 medium ripe avocado, cubed
  • Additional chopped cilantro
  • Reduced-fat sour cream, optional
  1. Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese.
  2. Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly.
  3. In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey.
  4. Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream. Yield: 4 servings.
Originally published as Smothered Turkey Cutlets in Healthy Cooking Annual Recipes Annual 2017, p142

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