Turkey Cutlets With Pan Salsa

Serving Size : 1
Ingredients

for prepare Turkey Cutlets With Pan Salsa

:

Amount	Measure	Ingredient - Preparation Method
four3/8-inch-thick turkey cutlets about 1/2 pound total turkey cutlets with pan salsa
1/3	cup	all-purpose flour seasoned with salt and
cayenne turkey cutlets with pan salsa
1	tablespoon	vegetable oil
1/3	cup	low-salt chicken broth
2	tablespoons	cider vinegar
1/2	teaspoon	chili powder
cayenne to taste turkey cutlets with pan salsa
2		plum tomatoes - peeled, seeded, and
chopped fine turkey cutlets with pan salsa
2		scallions - minced
1		fresh or pickled jalapeno - seed and minced
wear rubber gloves turkey cutlets with pan salsa
1	tablespoon	chopped dry-roasted peanuts
1	tablespoon	minced fresh coriander

Dredge the cutlets in the flour mixture, shaking off the excess, in a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking, and in it saute the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Transfer 2 cutlets to each of 2 plates and keep them warm. To the skillet add the broth, the vinegar, the chili powder, the cayenne, and salt to taste, deglaze the skillet over moderately high heat, scraping up the brown bits, and stir in the tomatoes, the scallions, and the jalapeno. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander. Serves 2. Gourmet February 1993

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