Tortilla Crunch Turkey Cutlets Recipe

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Tortilla Crunch Turkey Cutlets Recipe
Tortilla Crunch Turkey Cutlets Recipe photo by Taste of Home
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Tortilla Crunch Turkey Cutlets Recipe

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4 1 1
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I was inspired to create more Southwestern-flavored foods from our travels there. This is a great way to use leftover chips and salsa. You can substitute chicken cutlets for the turkey if you like. —Lisa Varner, El Paso, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 large eggs
  • 2 tablespoons water
  • 3 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1-3/4 cups crushed tortilla chips
  • 1 package (17.6 ounces) turkey breast cutlets
  • 2 tablespoons canola oil
  • 1/2 cup pico de gallo
  • Sour cream and chopped fresh cilantro, optional

Directions

In a shallow bowl, whisk together first five ingredients. Place crushed chips in another shallow bowl. Dip cutlets in egg mixture, then in chips, pressing to help adhere.
In a large skillet, heat oil over medium-high heat. In batches, cook cutlets until golden brown, 2-3 minutes per side. Serve with pico de gallo and, if desired, sour cream and cilantro. Yield: 4 servings.
Originally published as Tortilla Crunch Turkey Cutlets in Simple & Delicious June/July 2017

Nutritional Facts

1 serving: 343 calories, 15g fat (2g saturated fat), 136mg cholesterol, 603mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 34g protein.

  • 2 large eggs
  • 2 tablespoons water
  • 3 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1-3/4 cups crushed tortilla chips
  • 1 package (17.6 ounces) turkey breast cutlets
  • 2 tablespoons canola oil
  • 1/2 cup pico de gallo
  • Sour cream and chopped fresh cilantro, optional
  1. In a shallow bowl, whisk together first five ingredients. Place crushed chips in another shallow bowl. Dip cutlets in egg mixture, then in chips, pressing to help adhere.
  2. In a large skillet, heat oil over medium-high heat. In batches, cook cutlets until golden brown, 2-3 minutes per side. Serve with pico de gallo and, if desired, sour cream and cilantro. Yield: 4 servings.
Originally published as Tortilla Crunch Turkey Cutlets in Simple & Delicious June/July 2017

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Reviews forTortilla Crunch Turkey Cutlets

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DianeC23 User ID: 141506 271445
Reviewed Aug. 6, 2017

"These were quite easy to make. I used chicken tenderloins (because that's what I had in the freezer!), and they worked very well with a few minutes of additional cooking time. The recipe made enough for my family of three and my daughter even enjoyed them! I expected the cumin to add more flavor than it did, though. It was very subtle. If you like heat, add more cumin or other "hot" spice. Overall, I'll make this one again!"

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