Turkey cutlets with pan salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Four; (3/8-inch-thick) | ||
| ; turkey cutlets | ||
| ; (about 1/2 pound | ||
| ; total) | ||
| ⅓ | cup | All-purpose flour seasoned with salt and |
| ; cayenne | ||
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Low-salt chicken broth |
| 2 | tablespoons | Cider vinegar |
| ½ | teaspoon | Chili powder |
| Cayenne to taste | ||
| 2 | Plum tomatoes; peeled, seeded, and | |
| ; chopped fine | ||
| 2 | Scallions; minced | |
| 1 | Fresh or pickled jalapeno; seed and minced | |
| ; (wear rubber | ||
| ; gloves) | ||
| 1 | tablespoon | Chopped dry-roasted peanuts |
| 1 | tablespoon | Minced fresh coriander |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.