Campeche Turkey Cutlets
- 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 jalapeño pepper, seeded and finely diced
- 1/2 cup frounceen corn, thawed
- 2 cloves garlic, minced
- 2 corn tortillas, cut into 1/4-inch strips
- As needed, olive oil
Sprinkle the turkey cutlets with the lime juice. Combine the cilantro, cumin and salt; rub the mixture on the cutlets. Heat 2 tablespoons of vegetable oil over medium-high heat. Sauté the turkey cutlets until golden brown, about 2 minutes per side. Remove from the pan and place on a serving dish. Keep warm.
Using the same skillet, add the remaining 1 tablespoon vegetable oil; sauté the vegetables and garlic about 1 minute. Spoon the vegetables over the cutlets.
Meanwhile, toss the 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 the turkey and vegetables with the tortilla crisps. Serve with black beans and rice, if desired.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
330 calories; 15g total fat; 70mg cholesterol; 700mg sodium; 18g carbohydrates; 4g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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