Turkey Cutlets with Spicy Tomatillo Salsa
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Though tomatillos might seem intimidating, they're actually quite simple to prepare: Slip the papery husks off with your fingers and then wash the outside flesh of the tomatillo to get rid of any sticky residue the husks may have left behind.
Ingredients
Cooking spray
4 spray(s)
Tomatillo
6 medium, papery husks removed, rinsed (about 3/4 pounds)
Cilantro
2 tbsp(s), fresh, chopped
Fresh lime juice
1½ tbsp(s)
Honey
½ tbsp(s)
Canned chipotle peppers in adobo sauce
1 tsp(s), minced
Garlic
1 clove(s), small, chopped
Table salt
¼ tsp(s)
Uncooked boneless skinless turkey breast
1 pound(s), 4 (4 oz) cutlets
Ground cumin
½ tsp(s)
Chili powder
½ tsp(s)
Canola oil
2 tsp(s)
Instructions
1
Spray broiler rack with nonstick spray. Preheat broiler.
2
To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6–8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and ⅛ teaspoon salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3
Sprinkle turkey cutlets with remaining ⅛ teaspoon salt, cumin, and chili powder. Heat oil in large nonstick skillet over medium heat. Add turkey and cook, turning once, until browned and no longer pink in center, 6–8 minutes. Serve turkey with salsa.
4
Serving size: 1 turkey cutlet and ¼ cup salsa
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