Turkey cutlets with spicy tomatillo salsa
6 medium, papery husks removed, rinsed (about 3/4 pounds)
2 Tbsp, fresh, chopped
Fresh lime juice
Canned chipotle peppers in adobo sauce
1 tsp, minced
1 small clove(s), chopped
Uncooked boneless skinless turkey breast
1 pound(s), 4 (1/4-pound ) cutlets
- Spray broiler rack with nonstick spray. Preheat broiler.
- 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.
- 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.
- Serving size: 1 turkey cutlet and ¼ cup salsa