Turkey with a Mexican twist might sound far out but when you try this recipe you'll see just how great it is! This Turkey Picante is a winner!
What You'll Need:
1 (8-ounce) package shredded Mexican cheese blend, divided
1 (1-1/4-ounce) envelope taco seasoning mix, divided
cup yellow cornmeal
1 large egg
6 turkey cutlets (about 1 pound)
2 tablespoons vegetable oil
1 (16-ounce) jar picante sauce
cup chopped fresh cilantro
1 cup water
Hot Mexican rice (store-bought)
What To Do:
- Combine 1 cup cheese, 2 tablespoons taco seasoning mix, the cornmeal, egg, and milk. Rub or press cornmeal mixture onto both sides of cutlets. (The cornmeal mixture will be thick like a paste.)
- Cook 3 turkey cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden. Repeat with remaining cutlets and oil. Remove from skillet.
- Combine remaining 1 cup cheese, remaining taco seasoning mix, the picante sauce, chopped cilantro, and 1 cup water in skillet. Place turkey over sauce mixture; cover and cook over medium heat 5 minutes or until thoroughly heated.
- Serve turkey over Mexican rice, and spoon remaining sauce over turkey. Garnish, if desired, with fresh cilantro sprigs.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.