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Campeche Turkey Cutlets

Source: National Turkey Federation
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  4 servings
1 Pound turkey cutlets
1 Teaspoon fresh lime juice
1/4 Cup chopped fresh cilantro
1 Tablespoon ground cumin
1 Teaspoon salt
3 Tablespoons vegetable oil, divided
1 Medium onion, cut into 1/4-inch slices
1 Medium green pepper, cut into 1/4-inch strips
1 Medium red pepper, cut into 1/4-inch strips
1 Small zucchini, cut into 1/4-inch strips
1 Medium tomato, diced
1/2 jalapeno pepper, seeded and finely diced
1/2 Cup frozen corn, thawed
2 Cloves garlic, minced
2 corn tortillas, cut into 1/4-inch strips.
As needed olive oil
Sprinkle turkey cutlets with lime juice. Combine cilantro, cumin and salt; rub mixture on cutlets. Heat 2 tablespoons of vegetable oil over medium-high heat. Saute turkey cutlets until golden brown, about 2 minutes per side. Remove from pan and place on serving dish. Keep warm.

Using the same skillet, add remaining 1 tablespoon vegetable oil; saute vegetables and garlic about 1 minute. Spoon vegetables over cutlets.

Meanwhile, toss tortilla strips with a little olive oil. Place in a single layer on paper towels. Microwave on high for 1-1/2 minutes; toss. Microwave for an additional 1 to 1-1/2 minutes.

Top turkey and vegetables with tortilla crisps. Serve with black beans and rice, if desired.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 330
Fat. Total: 15g
Fiber: 4g
Carbohydrates, Total: 18g
Sodium: 700mg
% Cal. from Fat: 41%
Cholesterol: 70mg
Protein: 31g
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