Turkey Cutlets with Almond Crust
Pavo AlmendraMexico's native bird is easier than ever for us to prepare in the United States, since fresh turkey parts are sold everywhere. Turkey cutlets stay moist with a crisp, chopped-almond crust in this innovative modern dish.
Ingredients
Makes 4 servings
- 4 turkey cutlets,(1½ pounds)
- 2 tablespoons fresh lime juice
- 1 medium garlic clove pressed
- ½ cup slivered blanched almonds finely chopped
- ¼ teaspoon ground cumin
- 1 teaspoon salt or to taste
- 2 medium tomatoes cored and neatly diced, about ½ inch
- 1 avocado Hass variety preferred, peeled and cut into 1⁄2-inch dice
- 1 tablespoon finely chopped white onion
- 1 serrano chile stemmed and minced with seeds
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Coarsely chopped fresh cilantro
Instructions
- Put the turkey on a plate and rub all over with 1 tablespoon of the lime juice and the garlic.
- On another plate, mix the chopped nuts, cumin, and ½ teaspoon of the salt.
- Coat the turkey pieces, one at a time, on one side with the nut mixture, pressing with palm of your hand to help the nuts adhere to the meat.
- Let stand, nut side up, about 10 minutes.
- Meanwhile, in a medium bowl, gently stir together the tomatoes, avocado, onion, serrano, remaining lime juice, and remaining salt.
- Adjust seasoning.
- Set aside.
- In a large nonstick skillet, heat the oil and butter over medium heat.
- Cook the cutlets, nut side down, until golden brown on the bottom, about 4 minutes.
- Using a wide spatula, carefully turn the cutlets and cook the second side until browned and no longer pink inside, 3 to 4 minutes.
- Place 1 cutlet, nut side up on each of 4 plates.
- Spoon the tomato-avocado mixture equally on the side of each serving.
- Sprinkle cilantro over all.