Why enjoy turkey only on holidays? This easy recipe makes it feel like Thanksgiving or Christmas any day of the week.
—Lisa Keys, Kennett Square, PA
Prep: 30 min. • Bake: 5 min • Makes: 4 servings
1 cup mild chunky salsa
1/4 cup dried cranberries
1 tablespoon chopped fresh cilantro
1 cup orange sections, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 large egg
1 tablespoon water
1 cup panko (Japanese) bread crumbs
1/4 cup grated Parmesan cheese
4 turkey breast cutlets (2 1/2 ounces each)
1/2 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil, divided
1/2 cup shredded sharp cheddar cheese
1/2 medium ripe avocado, cubed
Additional chopped cilantro
Reduced-fat sour cream, optional
1. Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together the egg and water. In a third bowl, toss bread crumbs with Parmesan cheese.
2. Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in the egg mixture, then in crumb mixture, patting firmly.
3. In a big skillet, heat 1 tablespoon oil over medium heat; add 2 turkey cutlets and cook them until golden brown, 1-2 minutes per side. Transfer the cutlets to a foil-lined baking sheet. Repeat with the remaining oil and turkey.
4. Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.
Per serving: 401 cal., 19g fat (5g sat. fat), 106mg chol., 638mg sod., 31g carb. (12g sugars, 4g fiber), 26g pro.