Turkey Cutlets with Chili Pepper and Cheese

Name: Turkey Cutlets with Chili Pepper and Cheese
Yield: 4 servings
Ingredients: 1 jalapeño or other hot pepper; 1/4 cup all-purpose flour; 1/2 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper; 20–24 oz. turkey cutlets; 3 TB. olive oil or vegetable oil; 1 large tomato, sliced; 1 small avocado, peeled and sliced; 11/2 cups shredded Monterey Jack cheese; 2 TB. freshly grated Parmesan cheese

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

This dish is spicy but not fiercely hot. The avocado and tomatoes give it a refreshing quality; it works nicely with Polenta and a green salad.

Tips: Second Thoughts You can prepare this dish with veal or chicken cutlets, and substitute Havarti or Muenster cheese for the Monterey Jack.

Difficulty: Intermediate

Ingredients

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1 jalapeño or other hot pepper
1/4 cup all-purpose flour
1/2 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper
20–24 oz. turkey cutlets
3 TB. olive oil or vegetable oil
1 large tomato, sliced
1 small avocado, peeled and sliced
11/2 cups shredded Monterey Jack cheese
2 TB. freshly grated Parmesan cheese

Instructions

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Preheat the oven to 375°F.

Remove the stem, the fleshy white part, and the seeds from the jalapeño pepper and chop it into small pieces.

Combine the flour, salt, and pepper and dredge the turkey cutlets in this mixture.

Shake off excess flour.

Heat the olive oil in a skillet and sauté the turkey cutlets over moderate heat, 2– per side or until lightly browned.

Place the cutlets in a baking dish.

Place the tomato slices over the cutlets.

Sprinkle the tomato slices with the hot pepper.

Place the avocado slices on top of the tomato.

Scatter the shredded Monterey Jack cheese and Parmesan cheese on top.

´´ CIG to Cooking Basics Recipe Section 4, Page PAGE 8

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