Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It’s better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.
Time: 75 minutes (60 minutes prep)Ingredients
1 pound turkey tenderloin , cut crosswise into 4 equal portions
2 cups nonfat buttermilk (see Tip)
2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 large egg whites
1 tablespoon Dijon mustard
1 cup fresh breadcrumbs , preferably whole-wheat (see Note)
1/2 cup finely chopped pecans
2 tablespoons canola oil , divided
1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
1 teaspoon canola oil
2 tablespoons finely chopped onion , preferably Vidalia
1 small jalapeño pepper , seeded and finely chopped
Zest and juice of 1 lime
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint
Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.
Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.
Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Note: We like Ian’s brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.
- 40 g
- 21 g
- Saturated Fat
- 1 g
- 37 g
- 45 mg
- Dietary Fiber
- 6 g
- 367 mg
- 390 mg
- 4 servings
- 1 1/2 starch
- 1 fruit
- 4 lean meat
- 3 fat
- Vitamin C
- 25% daily value
- 15% dv