Turkey Cutlets with Almond Crust


Serves: 4
Total Calories: 474

Ingredients

1 1/2 pounds turkeys (4 cutlets)
2 tablespoons fresh lime juice
1 clove garlic (medium), pressed
1/2 cup slivered blanched almonds, finely chopped
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
2 medium tomatoes, cored and neatly diced, about 1/2 inch
1 avocado (Hass variety preferred), peeled and cut into 1/2-inch dice
1 tablespoon finely chopped white onion
1 , serrano chile kimmy, , stemmed and minced with seeds
1 tablespoon olive oil
1 tablespoon unsalted butter
Coarsely chopped fresh cilantro

Directions:

1. Put the turkey on a plate and rub all over with 1 tablespoon of the lime juice and the garlic. On another plate, mix the chopped nuts, cumin, and 1/2 teaspoon of the salt. Coat the turkey pieces, one at a time, on one side with the nut mixture, pressing with palm of your hand to help the nuts adhere to the meat. Let stand, nut side up, about 10 minutes.

2. Meanwhile, in a medium bowl, gently stir together the tomatoes, avocado, onion, serrano, remaining lime juice, and remaining salt. Adjust seasoning. Set aside.

3. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the cutlets, nut side down, until golden brown on the bottom, about 4 minutes. Using a wide spatula, carefully turn the cutlets and cook the second side until browned and no longer pink inside, 3 to 4 minutes. Place 1 cutlet, nut side up on each of 4 plates. Spoon the tomato-avocado mixture equally on the side of each serving. Sprinkle cilantro over all.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 474
Calories from Fat: 280

This Turkey Cutlets with Almond Crust recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
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Chicken Breasts with Pumpkin Seed Crust
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Chicken Thighs with Onions and Nutmeg
Chicken Tinga
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Chicken and Green Chile Stew
Chicken for a King
Chicken in Its Own Juice
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Red Mole
Chicken in Roasted Tomato Sauce
Chicken in Tangerine Sauce
Chicken with Black Bean and Avocado Salsa
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