Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Ingredients:
2 large navel oranges |
1 cup diced papaya (about 1) |
2 tablespoons chopped fresh cilantro |
1 tablespoon minced seeded jalapeño pepper (about 1) |
1 tablespoon diced red onion |
1 teaspoon ground cumin, divided |
3/4 teaspoon salt, divided |
1/2 cup sliced almonds, coarsely chopped |
1 1/2 pounds turkey breast cutlets |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
cooking spray |
Directions:
1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Place orange sections and 1/4 cup juice in a medium bowl; reserve remaining juice for another use. Discard membranes. Break orange sections into small pieces with 2 forks. Add papaya, cilantro, jalapeño, onion, 1/4 teaspoon cumin, and 1/4 teaspoon salt; toss gently, and set aside.
2. Place almonds in a shallow dish. Sprinkle turkey cutlets with remaining 3/4 teaspoon cumin, remaining 1/2 teaspoon salt, and black pepper. Press both sides of each cutlet into the almonds to coat.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-low heat. Add cutlets, and cook 6 minutes on each side or until turkey is done. Serve with salsa.
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