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Yucatan Turkey Cutlets




Source of Recipe


Internet


List of Ingredients




1 lb Turkey Cutlets
3 tb All-Purpose Flour
2 tb Vegetable Oil
1 tb Butter
1/2 ts Ground Chili Powder
1/4 ts Ground Cumin
2/3 c Chicken Broth
1/3 c Orange Juice
1 tb Tomato Paste
2 ts Liquid from green olives
2 Green Onions, sliced
3 tb Chopped Green Onions
2 tb Sunflower Seeds


Recipe



Dredge cutlets in flour in pie plate. Pat off excess flour; place cutlets
on wax paper. Measure out 2 tablespoons flour and reserve for sauce.

Heat oil in skillet over medium heat. Add cutlets; saute 8 to 10 minutes
or until golden on both sides. Transfer to serving plate. Pour off oil from
skillet.

Heat butter in skillet. Stir in chili powder, cumin, and reserved flour;
cook, stirring, 2 minutes. Remove from heat. Whisk in broth, orange juice,
tomato paste, olive liquid, and green onion until mixture is well blended
and smooth.

Return to heat. Bring to a boil; cook, stirring, 2 minutes, until
thickened and bubbly. Add cutlets; cook until heated through, about 4
minutes. Spoon onto serving plate. Sprinkle with sunflower seeds.