Turkey is a lean protein source that is low in fat and calories. Low fat is always a little tricky to cook as the meat can become dry quickly.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Turkey cutlets – or turkey breasts
- Flour – not a must, but seals off the meat
- Scallion – or shallot
- Ginger – or ginger paste
- Jalapeno jelly – this add a little spice and sweetness as well – a nice balance
- Apple cider – or apple juice or chicken stock
- Worcestershire sauce
- Red wine vinegar
- Corn starch – to thicken the sauce just a little bit
How to make Jalapeno Turkey Cutlets
Step 1 – Flatten the turkey cutlets. Turkey cutlets are naturally thinner at one end and thicker at the other. Pound the thicker part (using a meat mallet, a rolling pin or a small pan) so you have the same thickness all over and thus the cutlets cooks evenly.
Sprinkle the meat with salt and pepper and dredge in flour. Shake of excess.
Step 2 – Cook the turkey in oil until it reaches an internal temperature of 165 degrees F.
I always use a Meater (I praise this little kitchen tool, but every time I use it, it amazes me because I never over or under-cook anything anymore) and my turkey comes out juice and done.
Take the pieces out of the skillet and set aside (keep warm).
Step 3 – Add scallion and ginger to the same skillet and cook until translucent.
Step 4 – Add jalapeno jelly, red wine vinegar, apple cider and Worcestershire sauce and stir until jelly melts and mixture is warm.
Step 5 – Combine corn starch with a little bit of water (make a slurry). Slowly add the cornstarch slurry to the sauce while stirring continuously.
Now it’s time to serve. Plate the turkey and pour the sauce over it. Sprinkle the turkey with scallions or with freshly sliced jalapeno peppers (if you like it hot).
Other Turkey Recipes to Try
- Turkey Tenderloins with Apricot Pepper Sauce
- Apple Cheddar Turkey Salad
- Caserecce with Turkey, Creme Fraiche & Spinach
Jalapeno Turkey Cutlets
Pin Recipe FacebookIngredients
- 1 pound turkey cutlets (NOTE 1)
- salt & pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 3 scallions (NOTE 2), sliced
- 1/2 teaspoon fresh ginger (NOTE 3), finely chopped
- 1/2 cup jalapeno jelly
- 1/4 cup apple cider (NOTE 4)
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
Instructions
- Flatten the turkey cutlets. Turkey cutlets are naturally thinner at one end and thicker at the other. Pound the thicker part (using a meat mallet, a rolling pin or a small pan) so you have the same thickness all over and thus the cutlets cooks evenly.
- Sprinkle the meat with salt and pepper and dredge in flour. Shake of excess.
- Cook the turkey cutlets in oil until it reaches an internal temperature of 165 degrees F. Take the pieces out of the skillet and set aside (keep warm).
- Add scallion and ginger to the same skillet and cook until translucent.
- Add jalapeno jelly, red wine vinegar, apple cider and Worcestershire sauce and stir until jelly melts and mixture is warm.
- Combine corn starch with a little bit of water, make a slurry. Slowly add the cornstarch slurry to the sauce while stirring continuously.
- Now it's time to serve. Plate the turkey and pour the sauce over it. Sprinkle the turkey with scallions or with freshly sliced jalapeno peppers (if you like it hot).
Notes
- Turkey breasts are the next best thing, or chicken breasts or cutlets for that matter.
- Instead of scallions you an use a shallot or an onion you have in your pantry.
- Use ginger paste instead of fresh ginger.
- Apple cider can be replaced by apple juice or chicken stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.