Turkey Cutlets Mole
|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|
|Water||1⁄3 Cup (5.33 tbs)|
|Turkey breast cutlets||2 Pound (4 Thinly Sliced Pieces, 1/4 Pund Each)|
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.