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Turkey Cutlets Mole

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  Canola oil 1 Teaspoon
  Onion 1⁄2 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Unsweetened cocoa powder 1 1⁄2 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Chili powder 4 Teaspoon
  Prepared canned tomato sauce 1 Cup (16 tbs)
  Peanut butter 1 1⁄2 Tablespoon
  Honey 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Turkey breast cutlets 2 Pound (4 Thinly Sliced Pieces, 1/4 Pund Each)
  Salt 1⁄4 Teaspoon

Heat the oil in a non-stick saucepan or small skillet over medium-low heat.
Add the onion and garlic; cook, stirring frequently, until softened, about 3 minutes.
Stir in the cocoa, cumin, and 2 teaspoons of the chili powder; cook, stirring, about 30 seconds.
Stir in the tomato sauce, peanut butter, honey, and water; bring to a boil.
Reduce the heat and simmer until slightly thickened, about 6 minutes.
Meanwhile, spray a non-stick ridged grill pan with non-stick spray and place over medium-high heat.
Sprinkle both sides of the turkey cutlets with the salt and remaining 2 teaspoons chili powder.
Place on the pan and cook until browned and no longer pink, 3-4 minutes on each side.

Recipe Summary

Side Dish

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