Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Turkey Cutlets
- ¾ Cup all-purpose flour
- 1/3 Cups cornstarch
- 1 ½ tsp salt
- 1 tsp pepper
- 2 Pounds turkey cutlets
- 6 Tbsp vegetable oil
- Avocado Cranberry Salsa
- ½ large navel orange, chopped
- 2 large jalapeno peppers, seeded
- ½ (12-ounce) package fresh cranberries (1 ½ cups)
- ½ Cup DOMINO Granulated Sugar
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
- 4 small California Avocados, peeled and coarsely chopped
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Directions
Turkey Cutlets
Stir together first 4 ingredients.
Dredge turkey cutlets in mixture.
Fry one-third of cutlets in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown.
Remove from skillet, and keep warm.
Repeat procedure twice.
Serve with Avocado-Cranberry Salsa
Avocado Cranberry Salsa
Pulse orange and jalapeno peppers in a food processor 8 to 10 times or until finely chopped.
Add cranberries
Pulse 4 to 6 times or until coarsely chopped.
Transfer mixture to a bowl
Add sugar and next 3 ingredients, stirring until sugar dissolves.
Gently stir in avocado.
Chill up to 3 hours, if desired.