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Recipe Source: cdkitchen.com
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Chili Crusted Turkey Cutlets With Enchilada Sauce
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/2 cup cornmeal
- 2 teaspoons chili powder (or to taste)
- 4 (4 ounce size) fresh boneless turkey breast cutlets
- 1 tablespoon olive oil
- 1 can (10 ounce size) enchilada sauce
- 1/2 cup fine shredded taco cheese
Combine the cornmeal and chili powder and place in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Dip the turkey cutlets into the cornmeal mixture, patting the cornmeal so it sticks. Place the cutlets in the pan and cook for 1 minute on each side. Pour the enchilada sauce over the turkey. Bring the sauce to a boil then reduce the heat to a low simmer. Cover the pan and let cook for 3-4 minutes or until the turkey is cooked through. Remove the cover and top the turkey with the cheese. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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