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turkey cutlets

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Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce
From finecooking.com
Serves 4

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Ingredients

  • 5 to 6 Tbs. olive oil
  • 3 medium cloves garlic, thinly sliced
  • 1/2 plus 1/8 tsp. ground cumin
  • 1/2 cup fresh tangerine juice (from 2 tangerines)
  • 2 Tbs. fresh lime juice (from 1 lime)
  • 1/2 tsp. seeded and minced habanero chile
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, chopped
  • One 15-1/2-oz. can black beans, rinsed and drained
  • 2 Tbs. chopped fresh cilantro
  • 4 turkey breast cutlets (about 1-1/4 lb.)

Details

Preparation

Step 1


In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the c

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