Turkey Cutlets In Mango Salsa Food

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA

Steps:

• 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

TURKEY CUTLETS IN MANGO SALSA

Steps:

• Peel and chop up the fruit. Chop cilantro.
• In a small bowl, combine the can of tomatoes and chiles with the chopped fruit and cilantro, water, and dried onion flakes.
• Lay the pieces of meat into the bottom of the crock--slightly stagger the pieces so they don't stick together.
• Cover with your newly-made salsa.
• Cook on low for 5-8 hours, or on high for 3-4. If you use turkey, it will be a bit tough if you cook it on high.

TURKEY VERDE LETTUCE WRAPS

Steps:

• In a large bowl, combine turkey, oil, garlic salt and pepper. Heat a large skillet over medium-high heat. Add turkey mixture in batches; cook and stir 2-4 minutes or until no longer pink. Return all turkey to pan. Stir in salsa; heat through. Serve in romaine.

TURKEY CUTLETS MARSALA

Steps:

• Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
• Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
• When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

TURKEY CUTLETS WITH PAN SALSA

Steps:

• 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 sauté 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 jalapeño. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander.__

OVEN-FRIED FLAXSEED COATED TURKEY CUTLETS WITH BLACK BEAN SALSA

Steps:

• PREPARE VINAIGRETTE:.
• Combine vinaigrette, 1 tablespoon chopped cilantro and 1/2 teaspoon dry Southwest seasoning.
• Transfer 1/4 cup vinaigrette mixture to large bowl (for salsa); stir in 1 tablespoon chopped cilantro and reserve.
• Transfer remaining vinaigrette mixture to a large self-seal food storage bag. Add turkey cutlets, turning to coat.
• Refrigerate 1 hour.
• PREPARE TURKEY:.
• Preheat oven to 425 degrees Fahrenheit.
• Coat baking sheet with cooking spray.
• Remove cutlets from bag. Discard marinade.
• In shallow bowl, combine breadcrumbs, ground flaxseed, and 3 tablespoons of chopped fresh cilantro.
• Dip cutlets into crumb mixture, coating evenly, and arrange on pan.
• Coat cutlets with cooking spray.
• Bake 12-15 minutes or until cooked through.
• PREPARE BLACK BEAN SALSA:.
• Meanwhile, to reserved vinaigrette mixture in large bowl, add beans, scallions, tomatoes, mango and avocado (if using). Toss.
• Serve with cutlets. Garnish with lime wedges.

GRILLED TURKEY BREAST WITH MANGO-LIME SALSA

Steps:

• Slice turkey breast in half crosswise without cutting all the way through. Open like a book and set aside.
• In a bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
• Place turkey breast in self sealing plastic bag and turn to coat evenly. Let marinate in refrigerator for a least an hour and up to 2 days.
• Arrange on a greased preheated grill over medium heat. Grill, turning once until browned and cooked all the way through (about 20 minutes). Transfer to a cutting board and let rest for 10 minutes before slicing. Serve immediately or serve cold.
• Oven directions: To prepare turkey in the oven, arrange marinated turkey on foil lined rimmed baking sheet and roast in a 400F oven until turkey is cooked through and marinate is thick and bubbling, about 25 minutes.
• Nutrition information: 250 calories, 28 g protein, 15 g carbs, 9 g fat.
• MANGO-LIME SALSA:.
• In a medium bowl, combine mango, onion, lime juice, cilantro jalapeno (if using) and salt. Let stand for 20 minutes before serving.
• Nutrition information: 55 calories, 15 g carbs, 1 g protein, 2 g fibre, 88 mg sodium.