Jalapeno turkey cutlets are a flavorful and healthy option for a quick weeknight meal or a weekend dinner. The flavors of the sweet-spicy jalapeno jelly and the savory taste of the turkey compliment each other perfectly to create a mouthwatering dish.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1poundturkey cutlets (NOTE 1)
salt & pepper
1/4cupflour
2tablespoonsolive oil
3scallions (NOTE 2)sliced
1/2teaspoonfresh ginger (NOTE 3)finely chopped
1/2cupjalapeno jelly
1/4cupapple cider (NOTE 4)
1tablespoonred wine vinegar
1teaspoonWorcestershire sauce
1teaspooncornstarch
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 cornstarch with a little bit of water, just enough so they both mix into a thick liquid without lumps. 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.