Turkey Cutlets with Cilantro-Roasted Red Pepper Sauce |
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Prep Time: 29 Minutes Cook Time: 32 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Ingredients:
4 teaspoons olive oil, divided |
1/2 cup chopped onion |
1 1/4 teaspoons chili powder, divided |
2 garlic cloves, chopped |
1/4 cup fat-free, less-sodium chicken broth |
1/2 cup chopped bottled roasted red bell pepper |
1/2 cup chopped tomato |
3/4 teaspoon salt, divided |
1/4 cup chopped fresh cilantro, divided |
2 teaspoons fresh lime juice |
1 1/2 pounds turkey breast cutlets |
1/2 cup dry breadcrumbs |
cooking spray |
1/2 cup (2 ounces) shredded reduced fat monterey jack cheese |
Directions:
1. Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion; sauté 5 minutes or until tender. Add 1/2 teaspoon chili powder and garlic; sauté 1 minute. Add chicken broth, bell pepper, tomato, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Place vegetable mixture in a food processor; process until smooth. Add 2 tablespoons cilantro and lime juice; pulse until well blended.
2. Preheat broiler.
3. Sprinkle remaining 1/2 teaspoon salt and remaining 3/4 teaspoon chili powder evenly over both sides of cutlets. Place remaining 2 tablespoons cilantro and breadcrumbs in a shallow dish; dredge turkey in breadcrumb mixture, pressing to coat.
4. Heat remaining 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add turkey; cook 5 minutes on each side. Cover and cook 6 minutes or until done. Sprinkle cheese evenly over turkey cutlets; cover and cook 1 minute or until cheese melts. Place turkey on serving plates; spoon sauce evenly over turkey.
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