Turkey Cutlets with South-of-the-Border Sauce

From Woman's Day | April 17, 2007

Turkey Cutlets with South-of-the-Border Sauce

Photo: Charles Schiller

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 233
  • Total Fat 4g
  • Saturated Fat NA
  • Cholesterol 70mg
  • Sodium 592mg
  • Total Carbohydrates 18g
  • Dietary Fiber 3g
  • Protein 32g

INGREDIENTS

    • 3 Tbsp flour
    • 1/4 tsp each salt and pepper
    • 4 turkey breast cutlets (about 4 oz each)
    • 2 tsp oil
    • 1 each yellow squash and zucchini (about 8 oz each), cut in 1/2-in. chunks
    • 1/2 cup chopped onion
    • 1 Tbsp minced garlic
    • 11/2 tsp chili powder
    • 1 can (about 16 oz) crushed tomatoes
    • 1 can (4.5 oz) chopped green chiles
    • ¬†

PREPARATION

    1. Mix flour, salt and pepper on a plate. Dredge cutlets in mixture; shake off excess.


    2. Coat a large nonstick skillet with nonstick spray. Heat over medium heat; add 1 tsp oil and swirl to coat bottom of skillet. Add half the cutlets and cook 1 minute per side or until lightly browned and cooked through. Transfer to a plate. Repeat with remaining oil and cutlets.


    3. Add squashes and onion to any drippings in skillet. Sauté 4 to 5 minutes until browned. Stir in garlic and chili powder; cook 1 minute. Add tomatoes and chiles; bring to a boil, reduce heat, cover and simmer 5 minutes or until squashes are tender. Return cutlets just to heat through

Related Recipes: Entrees, Turkey, Saute/Fry, Stew/Simmer, American, Mexican, Fall, Spring, Summer, Winter


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