Jerk Turkey Cutlets

By dette

Jerk is a seasoning that originated int he Caribbean, where it is used primarily on grilled chicken and pork. Since jerk sesoning is bsically a mixture of hot and sweet spices and herbs it's impossible to find a definitive recipe: As with curry powder in India, what goes into the blend is strictly up to the cook. These cutlets go great with yellow rice and a side salad made from jicama.

Ingredients

• 2 tbsp red-wine vinegar
• 2 scallions, coarsely chopped
• 1 tbsp packed light brown sugar
• 1 tbsp fresh lime juice
• 2 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp freshly ground pepper
• 1/8 tsp cayenne pepper
• 2 tsp vegetable oil
• 3/4 # thin-sliced skinless turkey breasts (1/4 inch thick),
• balved crosswise

Preparation

Step 1

In a food processor or blender, puree the vinegar, scallions, brown sugar, lime juice, garlic, allspice, ginger, cinnamon, ground pepper, and cayenne.

In a large nonstick skillet, heat the oil., Saute the turkey until golden brown, about 2 mnintues. Stir in the seasoning mixture and turn the turkey over; saute until the turkey is cooked through and coated with the seasoning, about 3 minutes.



175 cal; 8 g fat; 2 g sat fat; 55 mng chol; 54 mg sod; 5 g carb; 1 g fib; 19 g prot; 27 mg calc POINTS: 4

To make yellow rice, simply stir a pinch of turmeric into the ccooking water, or use a pinch of sadfron threads dissolved in 2 tbsp boiling water.