"Quickly pan-fried turkey cutlets are served with a sweet and spicy sauce chunky with corn and fresh cilantro." — Smucker's® Orchard's Finest™
Watch video tips and tricks
Crisco® Pure Canola Oil
1 1/4 pounds
turkey breast cutlets
Salt and pepper
Smucker's® Orchard's Finest™ Pacific Mountain Strawberry Preserves
Thai roasted red chili paste
1 (12 ounce) package
frozen corn with red and green peppers
chopped fresh cilantro
I tried this on a whim: I had some turkey cutlets and didn't know what to do. I followed the recipe except used less chili paste (my wide and daughter aren't spicy fans). I used a third of the chili paste and it turned out really well. I would make it again.
Same thing, had turkey cutlets, needed a dish. It was a good excuse to get some chili paste. The sauce is nice, next time I think I will try it with chicken. The strawberry preserves and chili paste make a good base for a hotter sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Chili and Strawberry Turkey Cutlets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 47
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Make easy, hearty turkey chili with your leftover Thanksgiving turkey.
Combining fresh and canned ingredients make creating this chili a snap.
See how to make super-spicy turkey chili with kidney beans.