Chipotle-Onion Turkey Cutlets |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 king arthur unbleached all-purpose flour |
3/4 cup reduced-sodium chicken broth |
Directions:
1. 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.
2. 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.
3. 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 minutes or until thickened. Stir in remaining adobo sauce. Serve with turkey. Yield: 4 servings.
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